Marshmallow Truffles Food

SALTED S'MORES TRUFFLES RECIPE BY TASTY

Steps:

• Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
• Add the mini chocolate chips, ¼ tsp salt, and marshmallow fluff.
• Mix until well combined.
• Roll the mixture into 1-inch (2 ½ cm) balls and place on a wax paper lined baking sheet.
• Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove balls from the freezer and individually roll in melted chocolate to coat.
• Place back on a wax paper lined tray and sprinkle with coarse salt.
• Chill until firm.
• Enjoy!

MARSHMALLOW TRUFFLES

Steps:

• Place chocolate in a microwave-safe glass bowl. Melt chocolate in the microwave, stirring every 30 seconds, until smooth.
• Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans.
• Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set.
• Store in airtight container at room temperature.

MARSHMALLOW HOT CHOCOLATE TRUFFLES

Steps:

• Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
• Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
• Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
• Cut truffle into rectangles using sharp knife.
• To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.

MARSHMALLOW PUFFS

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

JET-PUFFED MARSHMALLOW 'TRUFFLES'

Steps:

• Microwave chocolate as directed on package.
• Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm.

CHOCOLATE COVERED MARSHMALLOW TRUFFLES

Steps:

• Melt chocolate as directed on package. Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of waxed paper. Sprinkle with nuts.
• Let stand at room temperature 1-1/2 to 2 hours or until chocolate is firm.

GLUTEN FREE CHOCOLATE MARSHMALLOW TRUFFLES

Steps:

• Dip marshmallows, one at a time, in melted chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of wax paper, sprinkle each with about 1 teaspoons almonds.
• Put in fridge for about 1-1/2 hours or until chocolate hardens. Store in airtight container at room temperature.