Servings: 20

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 12 ounces high quality semisweet or bittersweet chocolate, chopped
  • 4 sheets of graham crackers, crushed into crumbs
  • 1/3 cup heavy cream
  • 20 miniature marshmallows (optional)
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons Fluffed Marshmallow Vodka (see step #2)


  1. 1
  2. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream
  3. Heat until chocolate is melted
  4. Stir until you have a smooth mixture.2
  5. Remove from heat and whisk in vanilla
  6. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes
  7. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused
  8. 3
  9. Stir in the Smirnoff Fluffed Marshmallow Vodka
  10. Cover with plastic wrap and refrigerate for about 2 hours
  11. If you refrigerate longer than two hours, the mixture will be too hard to work with
  12. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.4
  13. Line a baking sheet with parchment paper
  14. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet
  15. Continue with remaining chocolate mixture
  16. Roll balls into graham cracker crumbs
  17. Refrigerate truffles until ready to serve.

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