Instructions
In a saucepan, heat invert sugar to 180°F.
Remove from heat, add water, and stir. Let the mixture cool to around 100°F.
While cooling, melt 1 pound of real milk chocolate in the microwave.
Cool the melted chocolate to 90°F.
Once both mixtures reach the correct temperatures, gradually add the invert sugar to the cooled chocolate, beating rapidly until smooth after each addition (2-3 additions work well).
Pour the mixture into a shallow pan or bowl and refrigerate for at least 3 hours or overnight.
Melt the white chocolate and add marshmallow flavoring and melted paramount crystals.
Transfer this mixture to a tipless bag or squeeze bottle.
Use a 3-part mold to create chocolate shells for the truffles.
Pipe the melted & flavored chocolate up to the engraved line in the bottom portion of the mold. Tap to remove any air bubbles.
Place the inserts into place & then finish with the top piece of mold. Freeze for 10 minutes.
Remove the top piece of the mold and the inserts. Remove any excess chocolate that pooled around the edges.
If any of the chocolate shells come out of the mold as you are completing the step above, that is ok! Just place them back into the cavity before moving on to the next step.
Once the shells are ready, scoop the mixture into each shell, add mini dehydrated marshmallows, and seal with more melted chocolate.
Freeze the mold for 10 minutes, then remove each truffle from the mold.
Decorate with a drizzle of the previously used chocolate, a few marshmallows, and white glitter.
