For the Graham Cracker Infused Chocolate Truffle:
¾ cup heavy cream
2 tablespoons graham cracker crumbs
10 ounces good quality milk chocolate, coarsely chopped
For the Chocolate Chip Cookie Cups:
1 cup (2 sticks) butter
⅔ cup granulated sugar
⅔ cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini-chocolate chips
24 Ghirardelli Caramel Filled Chocolate Squares (either milk chocolate or dark)
To make the Graham Cracker Infused Chocolate Truffle:
In a small saucepan, place the heavy cream and graham cracker crumbs. Over low heat, bring the heavy cream to a bare simmer. Then remove the saucepan from the heat, cover, and set aside for 30 minutes. Once infused, use a fine mesh sieve to strain the heavy cream into a measuring cup. You should have roughly 2/3 cup of heavy cream.
Place the chopped milk chocolate in a heat-proof bowl. Reheat the graham cracker infused cream in the microwave for 30 seconds. Pour the cream over the chopped chocolate, set aside, and let stand for 5 minutes. Then whisk the chocolate and cream together until smooth and shiny. Pour the ganache into an 8 x 8 pan and let chill in the fridge for at least one hour.
Line a small pan with parchment paper. Scoop the chilled ganache into teaspoon-sized balls and place on the lined pan. Once you’ve scooped all the ganache, place the pan in the freezer to chill for at least one hour.
To make the Cookie Cups:
Preheat oven to 350°F. Lightly grease a mini-muffin pan and set aside.
Place the butter in a small saucepan. Cook over medium heat stirring occasionally, until the butter is brown and smells nutty and fragrant. Pour the browned butter into the bowl of a stand mixer fitted with a paddle attachment and set aside to let cool.
When the butter is cool, add in the granulated sugar, brown sugar, salt, and baking soda and mix together on medium speed until well combined. Then add in the eggs and vanilla extract and continue beating until the eggs are fully incorporated.
On low speed, add in the flour and mix only until partially combined. Then add in the mini-chocolate chips and mix until just combined.
Divide the dough into 1 tablespoon portions and roll each into a ball. Working with one piece of dough at a time, flatten the ball in the palm of your hand. Place one of the chilled chocolate truffles in the center of the dough. Then wrap the dough around the truffle, roll back into a ball, and place in your prepared mini-muffin pan. Continue working until you’ve made 24 truffle stuffed cookie cups.
Place the mini-muffin pan on a cookie sheet and bake for 14 – 16 minutes or until the tops of the cookies are golden brown. Let the cookie cups cool in the pan for 15 mins. Then using a small butter knife, carefully remove each cookie from the pan and place on a wire rack to finish cooling.
Assembly: To finish, place a marshmallow on top of each cookie cup and then use a kitchen torch to lightly (or not so lightly….depending on your preference) roast the marshmallows. Alternatively, you can roast the marshmallow under the broiler of your oven. Just place the marshmallows on a foil lined pan and carefully roast for a few minutes. Be sure to keep an eye on them – it doesn’t take long! Then place a Ghirardelli Caramel Filled Square on top of torched marshmallow and enjoy!! These are phenomenal anytime, but I like to eat them warm – right after the marshmallow is torched and still soft and gooey….and slightly melts the caramel filled chocolate square.