Crispy Mexican Truffles
Ingredients
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2 cup dark chocolate chips
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1¼ cup heavy cream
- 4 tbsp. salted butter
- 2 tsp. vanilla extract
- 3 cups crushed cornflakes, divided
- 1 cup shredded coconut
- 1 tbsp. ground cinnamon
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¼ tsp. cayenne pepper
Directions
Make the filling
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In the base of the 1 3/4-Qt./1.75 L TupperWave Stack Cooker Casserole stir together chocolate, cream, butter, vanilla, 1 cup of the cornflakes and coconut.
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Microwave on high power 1 minute. Remove from microwave, cover and let stand 1 minute.
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Stir until well melted and glossy.
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Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.
Make the coating
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Meanwhile, in a Thatsa medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.
Assemble the truffles and serve
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Scoop about 1 tbsp. of the chocolate mixture and form into ball.
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Roll in cornflake mixture, gently pressing, until coated in cornflakes. Repeat with remaining chocolate mixture.
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Place finished truffles on a plate or in a Tupperware container and refrigerate 10-15 minutes, or until firm.
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Serve chilled or at room temperature.
