Mexican Chocolate Truffles

Yield: 16

Serving Size: 3 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. 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 and cover; let stand 1 minute. Stir until well melted and glossy.*
3. Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.
4. Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. 
5. Invert stack cooker cover and add cornflake mixture.
6. Scoop about 1 tbsp. of the chocolate mixture and form into ball. 
7. Roll in cornflake mixture, gently pressing, until coated in cornflakes. 
8. Repeat with remaining chocolate mixture.
9. Place finished truffles on a plate or in an air-tight container and refrigerate 10-15 minutes, or until firm. 
10. 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

Want a little "visual"?  I know sometimes I like to see someone tackle a recipe before I do, so ... check out this youtube video.