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Nutella S'mores Bites Put a Delicious Spin on a Campfire Favorite

By Tom Liddy | April 3, 2013 8:19am

NEW YORK CITY — As summer camp season for kids approaches, I decided to take a look at how to put a spin on a campfire classic — S'mores.

The simple method is to toast a marshmallow over an open fire and stick it between two graham crackers with a chocolate bar in the middle.

However, you don't need to go camping for you and your kids to enjoy the great taste of this decadent treat.

This recipe puts a spin on this classic dessert that incorporates all of the delicious ingredients of S'mores into a bite-size chocolate truffle.

The rich chocolate center is made with dark and milk chocolate, with Marshmallow Fluff and Nutella forming the core of the treat, which is then dipped in dark chocolate and graham crackers for crunch.

Here's how to make them.


7 ounces good-quality dark chocolate

3.5 ounces milk chocolate

1/2 cup heavy cream

Marshmallow Fluff


2 graham crackers, crumbled

1/2 tsp. sea salt (or kosher salt)

Special equipment:

Meat or candy thermometer

Double boiler (A simple way to make this is to put a large metal mixing bowl over the top of a pot of barely simmering water. The pot should sit on the top of the pot without the bottom touching the water.)


1. Finely chop half of the dark chocolate and all of the milk chocolate and place into a large, metal mixing bowl.

2. In a small pot, bring the cream to a boil. Then allow to stand for a few seconds.

3. Whisk the cream into the chocolate, stirring well. If the mixture is tough to stir, add some more heated cream. The mixture should be thick, but still workable.

4. Fold in 4 heaping tablespoons of the Nutella and 6 tablespoons of Fluff, as well as the salt. Allow to set in the fridge for at least an hour.

5. When you're ready to make the chocolates, remove the mixture from the fridge to warm slightly. Scoop out a tablespoon of the mixture using a measuring spoon and roll it between the palms of your hands to make a ball. Set aside.

6. Meanwhile, bring a few inches of water in a medium pot to a gentle simmer. Chop up half of the remaining chocolate and place in a metal mixing bowl that is larger than the pot to make a bain-marie. (Make sure that the bottom of the pot does not come in contact with the water.)

7. Then place the bowl on top of the pot and heat the chocolate to 110 degrees. Meanwhile, crumble the graham crackers in a bowl.

8. Remove the chocolate from the heat and add the rest of the chopped chocolate bit by bit, stirring constantly until the temperature reaches around 90 degrees. The chocolate should glisten, meaning that it's tempered (chocolate that isn't tempered is greasy and hard to work with).

9. Dip the truffles in the chocolate and toss with a spatula to coat. Then drop into the graham cracker and toss to coat. Pop the treats in the fridge for a few minutes.

10. Dig in.