Hi, I'm Ashlee Marie. And today, we're making Truffle S'more pops. Don't forget to subscribe so you don't miss anything. And down below in the comment box, leave me a comment. What is your favorite thing to make on a cookout over a fire? Now, ganache is super simple. It is two ingredients, cream and chocolate. That's it. And the ratio is two parts chocolate to one part cream. Bring the whipping cream up to a simmer and pour it over your chocolate. Let this sit for 5 minutes, then stir the ganache until the chocolate and cream are fully incorporated and it's nice and smooth. Stick it in the fridge and chill it until it's nice and firm. You want to take a small cookie scoop and just like you're scooping ice cream, you want to scoop this truffle material and pull it out. Take it between your hands and roll it into a nice ball. Now, I keep a rag close by so I can wipe my fingers off. And what you're going to do now is take a lollipop stick and stick down inside that truffle. Alright, now, this truffle is nice and gooey and ooey and warm from our hands. So now, what you want to do is dip it into some crushed graham cracker. Pick the big chunks up. And set it aside. We're going to stick it in the fridge and let it chill. To make this version of marshmallow crème, we're going to take the egg whites and put them in a mixer. Add some cream of tarter. Cream of tarter helps when you're beating egg whites. And then, finally, we have some sugar. Now, we're going to start beating these and once it gets white and fluffy and starts to get foamy and creamy, we're going to carefully add the granulated sugar a little bit at a time. And you want to keep beating that until it gets soft peaks. Now, we're going to make the syrup mixture. So, we have sugar and water. And you can make your own syrup with sugar and water, but I also like to use some light corn syrup. Now, I want to take the sugar just past soft ball stage, which is 240. Then, we want to take it to kind of a firm but not all the way to hard ball. So I'm going for 245. Now remember, that's a sea level measurement. So if you live at sea level, go all the way to 245. You'll be great. Now, I live way up in the mountains. So, I have to adjust the candy thermometer temperature to meet my altitude. So with as high up as I am, I knock off 20 degrees. Alright, our sugar is now up to the correct temperature. It's nice and thick and ready to add to our egg whites. We're going to turn the mixer on low and we're going to add the sugar in a slow stream which this beats. Once the sugar is all added, we're going to turn it up to high, add vanilla, and then whip it until it's the right texture. Alright. And there you have it. Homemade marshmallow crème. Now, take your chocolate ganache topped with graham crackers, and your homemade marshmallow crème or frosting and dip it in and swirl it to cover it, and swirl it as you pull it out. Then you want to take a torch and turn it on. Leave it on continuous. And then torch your pop. Getting all sides. And we're done. They look great. They smell great. I've always loved the smell of roasted marshmallows. In the description box down below, you'll find the recipes for the truffles, as well as the marshmallow crème. Time to give these a try. Toasted marshmallow, soft ganache- rich and soft, the marshmallow is still nice and melty and ooey and gooey, and just like a marshmallow should be. It's really rich with that truffle center.
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It's totally delicious and everybody is going to love these. Thanks for watching.