Crispy Mexican Truffles

Ingredients

• 2 cup 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
• ¼ tsp. cayenne pepper

Directions

Make the filling

1. In the base of the 1 3/4-Qt./1.75 L 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, cover and let stand 1 minute.
3. Stir until well melted and glossy.
4. Cover and refrigerate 30-45 minutes, or until truffle filling is firm and easy to scoop.

Make the coating

1. Meanwhile, in a Thatsa medium bowl, stir together remaining cornflakes, cinnamon, and cayenne. Invert stack cooker cover and add cornflake mixture.

Assemble the truffles and serve

1. Scoop about 1 tbsp. of the chocolate mixture and form into ball.
2. Roll in cornflake mixture, gently pressing, until coated in cornflakes. Repeat with remaining chocolate mixture.
3. Place finished truffles on a plate or in a Tupperware container and refrigerate 10-15 minutes, or until firm.
4. Serve chilled or at room temperature.