Chocolate Truffle S’more Tarts


Do not adjust your screens. That is indeed the correct name of this dessert.

Remember when I was on Facebook telling you all about the s’more-fest I was having in my kitchen? Well, this is one of the recipes I made. A more grown up version of a s’more. Takes a little bit of time, but well worth the wait!

We’re going camping next week, so I thought we should ‘get in the mood’, so I made these for dessert last night and we even cracked out the tent and slept amongst mother nature. Remind me to tell you a funny story later…

Anyways, to say these were a hit would be an understatement. They rocked the house and worked as a wonderful bribe to get my little one to finish her dinner {which will be Monday’s post–>super yummy!} And as usual, I used things I found in my pantry. Graham crackers, butter, sugar, cream, marshmallows, vanilla….aka the good stuff. No need to run out and buy the traditional Hershey bars meant for s’mores…I used straight up chocolate chips. {FYI-the better the quality, the better the overall taste.}

So, yeah. You’re all gonna want to make these. Like pronto. And then change in your stretchy pants! 🙂

Happy Weekend!

Chocolate Truffle S’more Tarts
yield: 4 tarts, 4-6 servings
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for the crust-
1 sleeve graham crackers, finely ground
4 tablespoons butter
2 tablespoons granulated sugar

for the filling-
1 1/2 tablespoons sugar
3/4 cup heavy cream
pinch of salt
2 egg yolks
2/3 cup semi sweet chocolate chips
1/4 teaspoon vanilla extract

2 cups mini marshmallows


In a small bowl, mix all ingredients for the crust until completely moistened. Divide evenly between 4 individual tart pans and press in. Place into the freezer while you make the filling.

For the filling, stir sugar and salt into cream in the top of a double boiler. {A heat-proof bowl over lightly simmering water works just fine!} Stir occasionally to heat cream thoroughly and dissolve sugar, about 7 minutes or so. Temper egg yolks with hot cream and mix. Pour that mixture into the double boiler and stir frequently for 10-12 minutes so the mixture can thicken. Remove from heat and stir in chocolate chips and vanilla extract. Stir until chocolate has melted and filling is a smooth and uniform consistency. Pour into tart shells evenly and sit out at room temperature. {Because the shells were in the freezer, this should take 30 minutes or so.} Place plastic wrap directly onto the filling of the tarts and refrigerate at least 2 hours or until the filling has set. {You should be able to remove the plastic wrap cleanly–with no filling on it.} Store in refrigerator until ready to serve.

When ready to serve, remove tarts from fridge. Top with 1/2 cup mini marshmallows each and torch the top to toast. {Or stick them under a hot broiler for a few seconds.} Serve immediately.


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  1. Oh my! What a divine dessert!

  2. Already in my stretchy pants, so I’m halfway there!

  3. DANGIT. I’m supposed to be working my way OUT of my stretchy pants. Thanks a lot. This doesn’t help the fact that I made something equally as naughty yesterday. (Keep an eye out for that)

    Ok, I’m over it. Stretchy pants and s’mores tarts it is.

    • You know you want to live in stretchy pants, Carly!

  4. Happy weekend indeed! I’ve been wanting to make something s’mores for a trip to the lake this weekend, and now you added another option to the list, such a tough decision!

    • I think this one should be at the top of your list!

  5. just bookmarked–can’t wait to make! and definitely four servings when i make these 🙂 i could probably polish off 2!

    • Yeah, I ate just about two!

  6. This makes me happy. What a summery treat!

  7. Oh my goodness, Lauren. This is amazing. I love s’mores more than most things!

    • Thanks, Kristen! I’m addicted to s’mores too!

  8. Quick question Lauren…could I just make this in a 10in Pie Tart pan if I wanted to make it one big Tart? What is your thoughts on that?

    Thanks! I can’t wait to make this tomorrow when my grandparents are in town!

    • Yes, it should work in a larger tart pan!



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