Tuesday, May 15, 2012

Crispy Mexican Truffles

I was recently asked to bring a dessert with "international flair" to a potluck gathering and decided to try this recipe for Crispy Mexican Truffles that I found in a recent issue of Taste of Home magazine. I am not a fan of spicy foods, and wasn't sure about the combination of chocolate and pepper, but these truffles were surprisingly light and delicious. My husband thought the pepper gave them a hint of raspberry flavor - I'm not sure how that's possible, but when I tried one, I knew what he was meant. It adds just the slightest bit of tang, and you don't even taste or notice it until you're done. The slightest bit of heat is left on your tongue after you've eaten the sweet stuff. Yum!

Here's what you need to make them for yourself:

6 oz. cream cheese, softened
2 c. confectioners' sugar
8 oz. bittersweet chocolate, melted and cooled to room temperature
2 t. vanilla extract
1 c. crushed cornflakes (I stuck mine in a ziploc bag and went over it with the rolling pin, then poured into measuring cup)
2 t. ground cinnamon
1/2 t. cayenne pepper

.....and the directions:

Beat cream cheese until smooth in a large bowl. Beat in the confectioners sugar, chocolate, and vanilla. Cover and refrigerate for at least 1 hour or until easy to handle. I made this much of the recipe the day before I needed them, and then stuck it in the fridge (covered) overnight. It worked out great, but if you do the same, I would advise you to take the mixture out of the fridge a good 20 minutes or so before you plan on completing the next steps. It's impossible to work with it it's too cold (or too warm/soft, for that matter).

Combine corn flakes, cinnamon, and cayenne in a small bowl. Shape chocolate mixture into 1" balls; roll in cornflake mixture. The spices fall to the bottom of the bowl, so be sure to really ootch (is that a word?) your truffles around to get them coated with both spice and (corn flake) crunch. Store in an airtight container in the refrigerator.

Like I said, these were a hit! Everyone who tried one wanted more, and they were one of the first desserts on the table to disappear entirely. I don't think I'd take them anywhere that might get too warm though (think: summer picnic) unless you have a way of keeping them cool on the table. Otherwise they might get a little messy.

Enjoy, and let me know how you like 'em if you decide to try them!

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1 comment:

Sue from Oregon said...

a real interesting combo of ingredients Sarah! They are pretty too!

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