¼cupcrushed graham crackers or chopped nutsfor garnish, optional
Instructions
In a large microwave safe bowl, combine sweetened condensed milk and chocolate chips. Microwave in 30 second intervals, stirring well, for about 1 minute, until smooth. Add in marshmallow and heat an additional 30-60 seconds, until smooth.
Refrigerate chocolate mixture for 2 hours. Using a small metal scoop (about 1 Tbsp size), drop scoops of filling onto a parchment paper lined baking sheet. Freeze truffles for one hour.
Using a toothpick, dip truffle into melted chocolate, tapping the side of the bowl to remove excess. Sprinkle immediately with crushed graham crackers. Repeat. Store in airtight container in refrigerator or freezer. ENJOY.
Video
Notes
Store truffles in refrigerator for up to two weeks in airtight container.
Freeze in airtight container for up to 3 months.
Don’t leave the mixture for the truffle centers in the fridge for too long. You want it firm, but still soft enough to scoop into balls.
Use a metal cookie scoop (I love this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet.
Use a toothpick to dip the balls into the melted chocolate and then tap off any excess to create a smooth coating.
Sprinkle the graham crackers or drizzle melted chocolate to cover the toothpick hole.
You can also use white or milk chocolate for your outer coating if you prefer.