Crunchy Milk Chocolate Truffles

Preparation

• Truffles

  • Place the chopped chocolate in a bowl.
  • In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate. Let melt for 1 minute without stirring. Whisk until the ganache is smooth. Stir in the butter until combined. Cover and refrigerate for 2 hours or until the ganache is firm but still spreadable.
  • Line a baking sheet with a silicone mat or parchment paper.
  • Using a 1-tbsp (15 ml) ice cream scoop, shape the ganache into balls. Finish rolling them quickly with your hands. Place on the baking sheet. Freeze for 30 minutes.

• Coating

  • Place the melted chocolate in a tall, narrow container (such as a measuring cup). Add the cornflakes and mix well. Place the cocoa powder in a shallow bowl.
  • Prick one truffle at a time with a skewer or a fork. Dip the truffle in the chocolate mixture, shaking off any excess. Place in the cocoa powder, remove the skewer and roll to coat well. Place on the baking sheet. Repeat with the remaining truffles. Refrigerate for 30 minutes.
  • Transfer to an airtight container and refrigerate. The truffles will keep for 1 week in the refrigerator or 3 months in the freezer. Let sit out at room temperature for 20 minutes before serving.