Marshmallow Truffles Recipes

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.

Steps:

• 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
• 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
• 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
• 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

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.

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.

Steps:

• For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours.
• For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait.
• Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
• Serve the truffles chilled or at room temperature.

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236° (soft-ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; cover and refrigerate for 1 hour. , Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. , In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips. Dip balls in melted chocolate; place on waxed paper to harden. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container.

Steps:

• Melt chocolate as directed on package.
• Dip marshmallows, one at a time, in chocolate, turning evenly to 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 air tight container at room temperature.