Oh yes. S’Mores Truffle Pops. Toasted. Totally unnecessary and absolutely not to be missed. I made these in August of 2014 and I’m just now sharing them with you. I’m a bit behind. 🙂 Forgive me for keeping these from you for so long!
Mr. Kara’s Couture Cakes needed a dessert to take to the annual employee summer lunch thingy (I really don’t remember what it was anymore… that’s what I get for waiting so long) and of course, I use his coworkers as guinea pigs. This is actually the second time I’ve made these for his coworkers (first time was in 2010… slow on the uploads), but I was more refined in my technique and recipe this time, so this was the important test for me.
And no. I don’t know where I get these ideas. My mind wanders. Just like with the Gourmet Blueberry Almond Fondant recipe.
You can find the full printable recipe at the bottom of the page, but now, I’ll take you step by step through making these glorious little gems of sweetness!
Make a milk/cream infusion with graham cracker crumbs to be used in the ganache:
2/3 cup 1 or 2% milk
1 cup Heavy Cream
1.5 cups graham cracker crumbs
Stir the three ingredients together and allow to steep for at least 2 hours, preferably overnight.
Strain over a bowl set atop a kitchen scale.
You can either make a batch of ganache based on the amount of liquid you have remaining (which I would suggest) or you can scale it to a different amount based on the size of ganache batch you want (if you increase the batch size, you will need to add (thanks for the typo catch, Lauren! lol!) extra cream to the liquid which will dilute the flavor infused).
Gently stir the graham crumbs and milk/cream in the strainer so that it releases all of the liquid.
For milk chocolate ganache you will need 2.5 times the amount liquid in chocolate. For mine I used:
12 oz (by weight) of graham infused cream/milk
30 oz (by weight) of milk chocolate
Make ganache by covering the chocolate with the liquid and gently warming in the microwave until the chocolate is melted and the liquid has been fully stirred in.
The ganache may look a bit grainy when done, but its from the graham crumbs that snuck through the sieve.
Refrigerate about 3 hours till firm throughout.
Scoop rounded tablespoon sized balls from your ganache. Gently roll them for more evenly rounded shape.
Stick them into your ganache balls standing straight up.
*gigglesnort!*Lots of dipping and sticking going on over here... Good thing there's ganache balls!Click To Tweet
Dip half of your ganache pop into the melted white candy melts. Tap off the excess.
Immediately roll them in graham cracker crumbs. Allow to set stuck upright in a Styrofoam base (a cake dummy is perfect!)
Now to move on to the Italian Meringue that tastes just like a toasted marshmallow 🙂
Boil your sugar with the wet method to 240 degrees F. At 233 degrees F begin to whip your egg whites on medium high speed. (To see a full Italian Meringue and the “wet method” of sugar cooking, click HERE.)
Pour your cooked sugar into the whipping egg whites, slowly drizzling it down the inside of the bowl. Whip on medium high speed until it is firm peak and glossy. Turn the speed down to low and allow to continue whipping until cooled.
Your Italian Meringue is ready when it is glossy and at firm peak.
Dip your pop partially into the Italian Meringue…
…or dip fully in Italian Meringue.
Get out your torch. Now it’s gonna get fun!
With your torch turned to the lowest flame setting, gently begin to brown the meringue.