I saw this recipe on Emily’s blog and I knew I had to make it. I feel like I've had this recipe saved forever. I'm not sure why it took me so long to make it. These truffles were so easy to make. They were a big hit at the cookout we took them to. Make sure you keep them in the fridge or freezer and set them out just before serving. They get soft pretty easy, but they're so tasty.
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
1 cup finely crushed graham crackers
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.