Crunchy Chocolate Truffle Cups Recipes

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Steps:

• Add the heavy cream to a small saucepan. Use a paring knife to split the vanilla bean lengthwise. Scrape the vanilla beans seeds from the pod and add to the cream along with the empty pod. Heat over low until just starting to simmer.
• Meanwhile, use a serrated knife to finely chop the chocolate and put in a heatproof bowl.
• Remove the vanilla pod, squeezing it to release any cream. Discard or reserve for another use.
• Pour 1/3 cup of the hot vanilla cream over the chocolate (measure, as some cream will have evaporated) and use a rubber spatula to stir in small, circular motions until combined. Add the butter and continue to make circular motions until the mixture is completely melted and combined with no bits or streaks of butter. Stir in 1 cup of the puffed cereal, the hazelnuts and orange zest. Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour to firm up.
• Put the remaining 1 cup cereal in a resealable plastic bag and crush with a rolling pin or the back of a pot. Transfer to a shallow bowl.
• Line a sheet pan with parchment. Use a tablespoon to scoop the ganache and roll it into a ball with both hands. Dip the ball in the crushed cereal to coat. Transfer the truffle to the prepared pan. Repeat with the remaining ganache and cereal. Put the truffles in mini muffin liners, if you like.
• Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 4 days.

Steps:

• In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer. Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls. Stir until the chocolate is completely melted. Add cinnamon to 1 of the bowls of melted chocolate. Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out. Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and the toasted coconut on separate flat plates.
• Remove the ganache from the refrigerator. Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings. The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut. Roll them around to coat and form small balls. Work quickly to prevent the chocolate from melting. Transfer to a sheet pan and place in the refrigerator for 30 minutes to set. Place on a plate and serve.

Steps:

• Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
• Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
• If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.