Cereal Toast Crunch Truffles
The great taste of CTC in a truffle!
These cereal toast crunch truffles started as a what-if and turned into a keeper. The ganache center is white chocolate and heavy cream with crushed Cinnamon Toast Crunch folded right in – that cinnamon-sugar flavor holds up better than you’d expect inside a truffle shell. The reserved crumbs go on the outside as a coating, so you get that familiar flavor and crunch in every bite.
The process is straightforward ganache work. Crush, melt, fold, chill, roll, dip. The one thing worth knowing: cold centers dip cleaner. Don’t rush the refrigerator steps or your truffle centers will be sticking to your precision dipping tools.
INGREDIENTS
3 cups (150g) of Cinnamon Toast Crunch cereal
1/3 cup (60g) of white chocolate chips
2 tbsp (30g) of heavy cream
A pinch of salt
1 1/2 cups (250g) of dark melting wafers
SUPPLIES
A zip-top bag
A rolling pin
A small microwave-safe bowl
A lined cutting board
A couple of precision dipping tools
DIRECTIONS
Crush the cereal into fine crumbs and set aside about a third of it to use as a coating.
Microwave the cream for about 15 seconds, pour it over the chips, then let it rest for 2 minutes.
Stir until it’s fully melted and smooth. If necessary, microwave it in 15 second bursts, stirring after each until it’s the consistency you want.
Stir in the salt, then fold in the remaining cereal crumbs.
Refrigerate it for about 20 minutes.
Scoop some of the mixture and roll it into a ball.
Place it on the lined cutting board.
Continue with the rest of the mixture.
Place the centers in the refrigerator for about 20 minutes.
Melt the melting wafers, then dip a center into the chocolate, drain the excess, and immediately roll it in the crumbs to get a good coating.
Return it to the lined cutting board and continue with the rest of the centers.
Instead of rolling the dipped center in the crumbs, you can also use the crumbs as a topping.
Leave the truffles on the counter to set.
Love truffles? Check out all our truffle recipes.