If you’re from the Midwest, there’s a chance you’ve heard of Whitey’s Ice Cream. If you live in or around the Quad Cities, then you’ve most definitely been there. For everyone else, well you better take a trip to Iowa. It’s the most DELICIOUS ice cream shop and whenever I visited or drove through the Quad Cities, I HAD to make a stop there. They have this one ice cream flavor called Graham Central Station and it’s the only thing I’ve ever ordered from there. It’s just graham cracker ice cream…doesn’t sound too special, right? WRONG! It’s so effing good and possibly the best ice cream I’ve ever had. My point is, graham cracker is not utilized enough on it’s own. Yes, we get it, they’re ideal for s’mores but let’s not sleep on how good they are by themselves. I’m thinking this will be one of many graham cracker focused desserts from me. Maybe even my own Graham Central Station?? Oooh Whitey’s look out.
BTW – if you’re looking for a bomb graham cracker buttercream you should check out my Toasted S’mores Cupcakes. It’s delicious.
For right now, let’s start with the basics. If you’re in a pinch or just wanting something sweet and are feeling lazy – these are perfect. They require minimal effort and only a few ingredients. They aren’t overly sweet and are daaaaangerous. You blink and suddenly 5 truffles are gone and in your stomach. Feel free to mix it up and add a different type of chocolate or toppings.
Soft graham cracker truffles coated in dark chocolate
- 1 box (14oz honey graham crackers)
- 8 oz cream cheese (room temp)
- 2–3 tbsp milk
- 12 oz dark chocolate
- Reserve about 3 sheets of graham crackers and finely ground the rest in a food processor. If you don’t have one, you can use a big ziplock bag and a rolling pin. Place the ground graham cracker in a bowl with the cream cheese and milk. You can either mix it using an electric mixer or just get in there with your hands. If it’s still a little too dry, add one tablespoon of milk at a time.
- Use a small cookie scoop to scoop out about 1 tablespoon sized balls. Carefully roll them in your palms. Don’t apply too much pressure as they might break. Place the balls on a cookie sheet and place them in the refrigerator. Chill for 2 hours or overnight.
- Once chilled, melt the chocolate in the microwave in 30 second intervals until smooth. Crush up the other 3 sheets of graham crackers and place in a small bowl. Take the truffles out of the fridge. Using two forks, drop one truffle into the chocolate and use one fork to coat it in the chocolate. Scoop it out with that one fork and tap it against the side of the bowl to remove excess chocolate. When placing it back on the cookie sheet, use the other fork to scoot the truffle off the fork and onto the sheet. Top with crushed up graham crackers or coat the entire outside. Let the chocolate set and enjoy!