Toasted S'more Truffle Pops - recipe and video

• Vegetarian

• Refrigerated

  • 3 Lrg egg whites

• Condiments

  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 16 oz Chocolate
  • 1/2 tsp Cream of tartar
  • 12 2/3 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 1 Graham crackers

• Dairy

  • 8 oz Cream

• Liquids

  • 1/3 cup Water

Found on ashleemarie.com

Description

Ingredients

• 16 oz chocolate
• 8 oz cream
• Graham crackers crushed
• 3 lrg egg whites
• 1/2 tsp cream of tartar
• 2 tablespoons sugar
• 1/3 C water
• 3/4 C light corn syrup
• 2/3 C sugar
• 1 tsp vanilla

Directions

• bring the cream to a simmer and chop the chocolate into small pieces if needed
• pour the cream over the chocolate and let sit for 5 mins
• stir until smooth (if you still have chunks you can use a double broiler to slowly heat and melt the chocolate)
• refrigerate until cold and firm
• using a small cookie scoop, scoop out the ganache, like ice cream, and roll into a ball
• press a lollipop stick into the truffle and then dip into the crushed graham crackers
• rechill in fridge
• In a mixer beat the egg whites and cream of tarter until it starts to get foamy, slowly pour in the 2 Tbsp of sugar and continue to beat until soft peaks form.
• In a saucepan heat the water, corn syrup and sugar and bring to a boil
• heat to 242 degrees (sea level - adjust accordingly) and remove from heat
• turn the mixer back onto low and slowly add the hot syrup to the egg whites
• once its all added turn the mixer up to high and beat 3-4 more mins, then add the vanilla and continue to beat until the mixture is thick and looks like marshmallow cream (another 2-3 mins)
• take out the chilled truffles and dip into the marshmallow cream, pull out and twist to coat the entire pop (and the twist will look cool when toasted)
• you can eat as is or grab a brulee torch and toast! (if you dont toast they will stay sticky)