1 1/2 cups Semi­sweet Chocolate Chips
1/2 cup Heavy Cream
2-3 Graham Cracker Sheets, crushed
24 mini marshmallows

Measure chocolate chips in a large bowl and set aside. In a small saucepan, heat heavy cream until very hot. Alternately, you can do this in the microwave, just be sure to watch it because it may bubble over. Pour hot cream on top of chocolate and swirl to make sure everything is fully immersed or at least wet. Let it sit for 5 minutes before touching it! Once the 5minutes is up, whisk the mixture starting from the center outward until very smooth. Set in the refrigerator for 1-2 hours to set up.

Crush graham crackers very fine and set them off to the side. Once truffle mixture is firm enough to scoop and roll, it's time to begin the rolling process. Scoop one rounded tablespoon of truffle mixture and flatten it on the counter. Place 2 mini marshmallows in the center and pinch chocolate around it. Roll until all marshmallow is covered. This doesn't have to be absolutely perfect, just make sure no marshmallow is seen. Once you have a round shape, roll in graham cracker crumbs. As you keep rolling, the chocolate may start to melt in your hands so you may have to wash and dry them a few times.

Once all truffles are stuffed and rolled, set them in the refrigerator until ready to serve. Truffles will stay fresh for up to 5 days stored in an airtight container in the refrigerator.