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.