Servings | serves |
Ingredients
- 2 cup Dark Chocolate Chips
- 1 ¼ cup Heavy Cream
- 4 tablespoons Butter
- 2 teaspoons Vanilla Extract
- 3 cups Cornflakes crushed, divided
- 1 cup Shredded Coconut
- 1 tablespoon Cinnamon Ground
- ⅛ teaspoon Cayenne Pepper
Ingredients
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Instructions
- 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.
- Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.
- 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 an air-tight container and refrigerate 10-15 minutes, or until firm. Serve chilled or at room temperature.
Recipe 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
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