Easy Chocolate Truffles

From www.foodfanatic.com by Aimee Shugarman
Easy Chocolate Truffles

Easy Chocolate Truffles Photo

These came by accident because I am a lazy slob.

Okay, that's not really true... the lazy slob part. But, they were not a "planned thing.

You see, I was making this delicious s'mores dip last month, and after I took all my yummy photos, I placed the dip in the fridge for later. You know, later... the normal time families eat dessert (not 10 am).

In the afternoon, I had a serious craving for the dip, and of course it firmed up. But, it struck me, this would make a delicious filling to a truffle. So I grabbed my metal cookie scoop and I got 48 truffles from this recipe (OMG!!). I froze these for about an hour. Then dunked them in MORE chocolate and sprinkled some graham cracker crumbs on top. 

These were such a hit. And while they have all the "making of a s'mores", the marshmallow just added a rich smoothness to the filling that you can't really tell is marshmallow.

Easy Chocolate Truffles Picture

Here are a few tips and tricks about making these Easy Chocolate Truffles:

In a glass bowl, you'll want to microwave the sweetened condensed milk with the chocolate, stirring every 30 seconds (for about 1 minute total). 

Add in the marshmallows and microwave again in 30 second increments. Mine took about a minute for the marshmallows to get soft.

You could either stir and blend them in completely, or blend them until they are incorporated, but there are still streaks of marshmallow (this was my goal, but I failed).

Refrigerate this mixture for about 2 hours. Using a metal cookie scoop (mine was a small, 1 Tbsp sized scoop), portion out your filling onto a parchment paper lined baking sheet.

Freeze for an hour. Use your fingertips to roll into a smooth ball.

Melt 16 ounces of chocolate wafer (I love Ghirardelli) until smooth, according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping the side of the bowl gently to let the excess drip off. Place on parchment paper. Sprinkle immediately with graham cracker crumbs. Repeat until all truffles are dipped.

These can be stored in the freezer for later use, or up to one week in the refrigerator (in an airtight container). ENJOY!

Check out some of my other favorite truffle and candy recipes!


Easy Chocolate Truffles Recipe



  • 1 14 ounce can sweetened condensed milk
  • 12 ounces semisweet chocolate chips
  • 12 large marshmallows
  • 16 ounces ghirardelli chocolate melting wafers, or chocolate bark, melted
  • 1/4 cup crushed graham crackers


  1. 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.
  2. Refrigerate for 2 hours. Using a small metal scoop (about 1 tablespoon size), drop scoops of filling onto a parchment paper lined baking sheet. Freeze truffles for one hour.
  3. 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.
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