- 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
- 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.
Originally published as Crispy Mexican Truffles in Simple & Delicious February/March 2012, p41
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Reviewed Jan. 24, 2013
"absolutely will make again very soon!!"