Crispy Mexican Truffles Recipes

Steps:

• 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.

Steps:

• Add the potatoes to a large, heavy-bottomed pot. Cover with cold water, salt the water generously and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain, pat dry and set aside.
• Meanwhile, fill a Dutch oven or heavy saucepan about halfway with oil. Heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
• Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
• Once the oil is hot, add the potatoes in batches and fry until golden brown, about 2 minutes. Transfer the potatoes to a large bowl. Add a pinch of salt and pepper, the rosemary, thyme and the remaining 1 tablespoon parsley. Toss until the potatoes are coated.
• Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.

Steps:

• Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
• Shape into 36 balls. Place on waxed paper-covered baking sheet.
• Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate and refrigerate.
• Decoration toppings could be sprinkles, chocolate, nuts, coconut, whatever you like.

Steps:

• For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
• Heat the oil and saute the onion and garlic until transparent.
• Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
• Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
• Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
• For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
• Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
• Add the cold milk.
• Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
• Remove from heat and cool slightly.
• Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
• Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
• Pour the mixture into the prepared soufflé or baking dish.
• Bake in a preheated oven at 375° for 30 minutes.
• Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
• Serve immediately.

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!