Recipe: Crispy Mexican Truffles
"Sunday Morning" presents recipes from the kitchens of Tupperware.
"A unique twist on traditional chocolate truffles, this recipe incorporates cornflakes and shredded coconut for a satisfying crispy texture." [The instructions recommend a TupperWave Stack Cooker.]
Crispy Mexican Truffles
Makes 16
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
Preparation:
Make the filling - In the base of the 1¾-Qt. 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.
Make the coating - Meanwhile, in a medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.
Assemble the truffles and serve - 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 a Tupperware container and refrigerate 10-15 minutes, or until firm. Serve chilled or at room temperature.
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