Crispy Mexican Truffles


  • 2 cup dark chocolate chips

  • 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
  • ¼ tsp. cayenne pepper


    Make the filling

    1. 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.

    2. Microwave on high power 1 minute. Remove from microwave, cover and let stand 1 minute.

    3. Stir until well melted and glossy.

    4. Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.

    Make the coating

    1. 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

    1. Scoop about 1 tbsp. of the chocolate mixture and form into ball.

    2. Roll in cornflake mixture, gently pressing, until coated in cornflakes. Repeat with remaining chocolate mixture.

    3. Place finished truffles on a plate or in a Tupperware container and refrigerate 10-15 minutes, or until firm.

    4. Serve chilled or at room temperature.

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