9 ounces bittersweet chocolate, finely chopped (about 1.25 cups)
2/3 cup cream
1/2 stick unsalted butter (1/4 cup)
4 graham cracker sheets
1/2 cup miniature marshmallows

9 ounces bittersweet chocolate, finely chopped (about 1.25 cups) 2/3 cup cream 1/2 stick unsalted butter (1/4 cup) 4 graham cracker sheets 1/2 cup miniature marshmallows

Preparation:

1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.



2. Place the cream and butter in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Add butter, Continue to whisk until the cream and chocolate is homogenous.

4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.

5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one, two or three mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.

6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.

7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.