Cinnamon Crunch Truffles

By kayjayjohnson

Ingredients

• 12 ounces white chocolate, finely chopped (or white chocolate chips)
• 4 ounces butter, diced
• 1/3 cup + 1 tbsp heavy cream
• pinch salt
• 2 tsp ground cinnamon
• 1 lb white chocolate candy coating
• 2 cups cinnamon toast cereal

Details

Servings 30
Adapted from candy.about.com

Preparation

Step 1

1. Place the chocolate white chocolate, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until almost melted, for 60-90 seconds total. Stir after every 30 seconds to prevent overheating.

2. Pour the cream into a small saucepan and bring it just to a boil over medium-high heat. Pour the hot cream over the white chocolate and whisk until the mixture is smooth and well-combined. Add the ground cinnamon and whisk it in.

3. Press a layer of cling wrap on top of the white chocolate and refrigerate it until firm enough to scoop, about 1 hour.

4. Once firm, use a candy scoop to form it into small 1-inch balls. Dust your hands with powdered sugar and roll the balls between your palms to get them perfectly smooth.

5. Place the cinnamon toast cereal in a food processor and pulse it in short bursts to grind it into coarse crumbs. Don't process it too finely, or it will lose its crunchy texture and turn to powder. Alternately, you can put it in a large zip-top plastic bag and crush it with a rolling pin. Transfer the crumbs to a shallow bowl.

6. Melt the white chocolate candy coating. Dip a truffle in the coating, and then take it out of the coating, letting the excess drip back into the bowl. Transfer the wet truffle to the bowl of cinnamon cereal crumbs, and roll it around until it's coated in cereal shards. Let it sit and set in the bowl while you dip the next truffle. Repeat until all of the truffles are coated with chocolate and crunchy cinnamon cereal.

7. Cinnamon Crunch Truffles are best served within a day of making them—the cereal on the outside gets soft after about 24 hours. The truffles themselves can last up to two weeks refrigerated, so if you need them to last longer you can omit the crunchy coating. Bring them to room temperature before serving.