Chocolate Sprinkle Marshmallow Truffles by Rebecca Wilhelm with Roses and Whiskers
These no-bake chocolate marshmallow truffles are easy to make and even easier to eat. Top them with colorful Sprinkle Pop jimmies or dress them up as bunny tails for a fun Easter treat that your whole family will love!
The actual truffle is made from vanilla sandwich creme cookie crumbs and marshmallow frosting. (You can also use Golden Oreos.) You'll need approximately 8 oz. of cookies. This brand of gluten free cookies comes in an 8 oz. package, but you can also weigh the cookies using a food scale or estimate based on the size package that you find.
Crush the cookies (including the creme) in a food processor. If you don't have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin.
Next, make the frosting. In a medium bowl, cream the marshmallow crème, powdered sugar, milk, heavy cream and vanilla until smooth. Mix in the cookie crumbs on low speed until the batter resembles cookie dough and fold in the sprinkles by hand.
Form 24 balls that are about 1.5 inches in diameter and place them on a cookie sheet lined with wax paper, parchment paper or a silicone baking mat. The easiest way to do this is with a cookie dough scoop and then using your hands to form a tight ball shape. Don't worry if they aren't perfect. Mine never are!
And now, we wait. Let the truffles sit at room temperature, between 65 and 70 degrees Fahrenheit, overnight (or for about 8 hours) before dipping them in chocolate. I learned that this makes the dipping process go more smoothly. If you chill these truffles before dipping them the chocolate will crack.
Once the truffles are ready to dip, melt the chocolate in the microwave according to the instructions on the bag. Let the melted chocolate rest for 5 minutes. Drop a truffle in the chocolate and gently swirl it around with a spoon until it's completely coated.
Carefully lift it out with a candy dipping fork, tap the fork against the side of the bowl for about 10 seconds and scrape the bottom of the fork on the rim to remove any excess chocolate.
Place the dipped truffle back on the baking sheet by touching the truffle to the sheet, tilting the fork slightly up and gently removing it from underneath the truffle. Top with sprinkles while the chocolate is still wet, or let the chocolate set.
Add the bunny tails after the chocolate sets. Start by making the frosting. Cream the butter, Crisco and marshmallow creme until smooth. Mix in the powdered sugar, milk, heavy cream and vanilla on low speed until combined and then cream on high speed until light and fluffy. Divide the frosting into three bowls, coloring one pink, one brown and leaving the third white.
Use a medium round tip to pipe the brown frosting for the feet, a small round tip to pipe the pink frosting for toes and a star tip to make a white bunny tail.
Store in an airtight container at room temperature or in the refrigerator. Enjoy!
8 oz. gluten free vanilla sandwich creme cookies (for gluten-full truffles, use about half of a package of Golden Oreos)
1/3 cup + 1 tbsp marshmallow creme
2 cups powdered sugar
1 1/2 tbsp whole milk
1 1/2 tbsp heavy cream
1 tsp vanilla extract
¼ cup Sprinkle Pop jimmies + extra for decorating
15 oz. dark chocolate melting wafers
Bunny Tail Ingredients (optional):
2 tbsp unsalted butter, softened to room temperature
1 tbsp Crisco
1 tbsp marshmallow crème
1 cup powdered sugar
1 tsp whole milk
1 tsp heavy cream
½ tsp vanilla extract
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