Fresh Recipe: Crispy Mexican Chocolate Truffles


Crispy Mexican Chocolate Truffles

Serves: 16 Serving Size: 3 

Truffles Prep time: 10 minutes 

Cook time: 1 minute + 30-minute chill time 

INGREDIENTS: 2 cups dark chocolate chips 

1¼ cup heavy cream 

4 tbsp. salted butter 

2 tsp. vanilla extract 

3 cups crushed cornflakes, divided 

1 cup shredded coconut 

1 tbsp. ground cinnamon 

1/8 tsp. cayenne pepper 


1. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L 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 melted.

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 a 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.

GIFTING TIP: If gifting, stack dry ingredients in the Spaghetti Dispenser in the order of ½ of the chocolate chips on bottom, then add 1 cup of corn flakes, 1 cup of shredded coconut, and lastly top with the rest of the chocolate chips.