Crispy Mexican Truffles

By carvalhohm

Ingredients

• 6 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 8 ounces bittersweet chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup crushed cornflakes
• 2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne pepper

Preparation

Step 1

In a large bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla. Cover and refrigerate for at least 1 hour or until easy to handle.

In a small bowl, combine the cornflakes, cinnamon and cayenne. Shape chocolate mixture into 1-in. balls; roll in cornflake mixture. Store in an airtight container in the refrigerator.

Yield: 2-1/2 dozen.