Clearly if you look at my recipes, you can tell I am a huge chocolate fan. It has always been my favorite food since I was a little kid. My family always jokes around about how I would only ever eat chicken nuggets or chocolate growing up, so it’s no surprise that I have lots of my own chocolate desserts now! Truffles are so great to make because they’re not only easy and require only a few ingredients, but they last for a decent amount of time in the fridge and make great gifts for people.

This recipe makes about 25 small truffles, but you can make them as big or small as you want.

5 oz Semisweet Chocolate

2/3 Cup Heavy Cream

1/8 Tsp Salt

¼ Tsp Espresso Powder

½ Tsp Vanilla

Mini marshmallows

1 Cup Crushed Graham Crackers

 Directions:

 1.     In a heatproof bowl over simmering water, add the chocolate, cream, salt and espresso powder and stir until the chocolate is melted and smooth. 

2.     Off the heat, add the vanilla and stir to combine. Leave the chocolate at room temperature for about 30 minutes to an hour or until it is hardened. 

3.     Use a 1-inch cookie scoop to scoop the truffles out of the hardened chocolate, and while the chocolate is still in the scoop, press a mini marshmallow into the center. Drop the chocolate into a bowl of crushed graham crackers. Roll it into a ball in the crackers with a fork, then use your fingers to really roll the truffle around to adhere as many cracker crumbs as you can. Repeat until you are out of chocolate. 

Store in an airtight container in the refrigerator for up to a week.