Step 1

Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.

Step 2

Roll chocolate into 24 balls, stuffing a mini marshmallow into the center of each.*

Step 3

Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.

Step 4

Enjoy!