Crispy Mexican Chocolate Truffles
Servings
16serves
Servings
16serves
Ingredients
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.
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