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!
Note: I originally created this recipe for Sprinkle Pop, who generously compensated me for my time. You might also notice that these are similar to my cake batter truffles. Find that recipe here!)
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. Tag me @rosesandwhiskers on Instagram if you try these chocolate marshmallow truffles and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Chocolate Marshmallow Truffles
Ingredients
- 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
- 1/4 cup Sprinkle Pop jimmies + extra for decorating
- 15 oz. dark chocolate melting wafers
Bunny Tail Ingredients
- 2 tbsp unsalted butter softened to room temperature
- 1 tbsp Crisco
- 1 tbsp marshmallow creme
- 1 tsp whole milk
- 1 tsp heavy cream
- 1/2 tsp vanilla extract
- food coloring
Instructions
- Crush 8 oz. of vanilla sandwich creme cookies (or Golden Oreos) in a food processor. If you don't have a food processor, put them in a ziplock bag and crush them with a rolling pin.
- 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. Fold in the sprinkles by hand.
- Form 24 balls that are approximately 1.5 inches in diameter and place them on a cookie sheet lined with wax paper, parchment paper or a silicone baking mat. I used a cookie dough scoop to shape the truffles.
- Let the truffles sit out overnight at room temperature (between 65 and 70 degrees Fahrenheit), or for about 8 hours. That will make them easier to dip.
- Melt the chocolate wafers in the microwave according to the instructions on the bag. You'll need about 15 oz. (a bag and half if you use the 10 oz. bags). Once melted and smooth, let the 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.
- Here’s how to make the truffles resemble bunny tails: 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 set truffles in an airtight container either at room temperature or in the refrigerator. Enjoy!
