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Crispy Mexican Truffles

A unique twist on traditional chocolate truffles, this recipes incorporates cornflakes and shredded coconut for a satisfying crispy texture
8 Ingredients
17 min

Directions

1

Make the filling

In the base of the 1¾-Qt./1.75 L TupperWave® Stack Cooker Casserole stir together chocolate, cream, butter, vanilla, 1 cup of the cornflakes and coconut. Microwave on high power 1 minute. Remove from microwave and cover; let stand 1 minute. Stir until well melted and glossy.* Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.

2

Make the coating

Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.

3

Assemble the truffles and serve

Scoop about 1 tbsp. of the chocolate mixture and form into ball. Roll in cornflake mixture, gently pressing, until coated in cornflakes. Repeat with remaining chocolate mixture. Place finished truffles on a plate or in a Tupperware® container and refrigerate 10-15 minutes, or until firm. Serve chilled or at room temperature.

A unique twist on traditional chocolate truffles, this recipes incorporates cornflakes and shredded coconut for a satisfying crispy texture

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Ingredients

Yield:

16

Serving Size:

3 truffles
2 cup dark chocolate chips
1 ¼ cup heavy cream
4 tbsp. salted butter
2 tsp. vanilla extract
3 cups crushed cornflakes, divided
1 cup shredded coconut
1 tbsp. ground cinnamon
⅛ tsp. cayenne pepper
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