Light S'mores Marshmallow Truffles

Ingredients:

Truffle base

• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 400 gr. condensed milk
• A pinch of fine salt

Backfill

• 2 cups mini marshmallows
• 1 cup whole grains, crushed to a crumbly consistency graham crackers with cinnamon

Preparation:

1. For the truffle base: In a double boiler (as you know, the water shouldn't touch the bottom of the top pan or bowl), combine the milk chocolate, condensed milk, semisweet chocolate, and a pinch of salt. Cook until the mixture has reduced in volume and thickened slightly, 8-10 minutes. Transfer to a tray and refrigerate until set, about 3 hours.
2. For sprinkling: Set the broiler (roaster) in the oven to the highest temperature and preheat. Place the marshmallows in a single layer on a large, parchment-lined baking sheet. Place them under the broiler until they turn black—not brown, but black. If your oven heats unevenly, rotate the baking sheet during baking, but all the marshmallows should be toasted black. Be patient and wait.
3. Let the marshmallows cool completely. You can do this by sliding the parchment paper onto a plate and refrigerating it. When the marshmallows are completely hard, remove them from the parchment and chop finely. Place them in a large bowl with graham cracker crumbs and toss to combine.
4. Remove the truffle base from the refrigerator and use a small spoon to form several balls, slightly smaller than golf balls or marbles. Roll the balls in the graham cracker crumble topping and place on a serving tray. Repeat with the remaining truffle base and sprinkles, and refrigerate the candies until serving.
   
   Serve truffles chilled or at room temperature.