Crispy Mexican Chocolate Truffles

Crispy Mexican Chocolate Truffles

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

Crispy Mexican Chocolate Truffles

Yield: 16

Serving Size: 3 truffles

Crispy Mexican Chocolate Truffles

Ingredients

  • 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

Instructions

  1. 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.*
  2. Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.
  3. Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.
  4. 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.
  5. Place finished truffles on a plate or in an air-tight container and refrigerate 10-15 minutes, or until firm. Serve chilled or at room temperature.

Notes

Microwave on high power in 15 second increments as needed until chocolate has melted.

Wearing food-safe gloves makes rolling truffles easier. If the chocolate mixture becomes too warm and difficult to roll, refrigerate mixture 5-10 minutes or until firm again.

If gifting, stack dry ingredients in the spaghetti dispenser in the following order: ½ of the chocolate chips, 1 cup of the cornflakes, coconut, remaining chocolate chips

Crispy Mexican Chocolate 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 pepper1. 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.*
2. Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.
3. Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.
4. 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.
5. Place finished truffles on a plate or in an air-tight container and refrigerate 10-15 minutes, or until firm. Serve chilled or at room temperature.