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1
For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt.
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2
Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes.
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3
Transfer to a tray and then refrigerate until solid, about 3 hours.
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4
For the coating.
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5
Set the oven to broil or the highest temperature possible on your oven and preheat.
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6
On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer.
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7
Broil until the marshmallows are black: not brown, but black.
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8
If the oven is uneven, rotate the tray during broiling, but it needs to char them black.
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9
Have the strength to wait.
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10
Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps.
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11
Once the marshmallows are hardened completely, remove and finely chop.
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12
Add them to a large bowl with the graham cracker crumbs and stir to combine.
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13
Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble.
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14
Roll these in the graham/marshmallow coating and place on a tray.
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15
Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
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16
Serve the truffles chilled or at room temperature.
