Saturday, September 20, 2014

Churro Truffles

We have a local Mexican restaurant not too far from our apartment that my husband loves to go to.  He basically loooves their salsa, so we go there every once in a while for dinner.  They have these little placards on the table advertising their bar items and their dessert items, among which are churros.

I have had churros a few times, mainly when we would go to the Puyallup fair, because a fair is where you can get anything deep fried.  But the crunchy, cinnamon/sugar straw was always a favorite.

Alas, I haven't had a churro in...years, so many years that I couldn't even tell you precisely how long.

So in the flurry of my truffle mania, I decided I would attempt to make churro truffles!

Churro Truffles


20 oz. white chocolate chips
10 oz. cream cheese (softened)
1/3 c. plus 2 Tbs heavy cream
1 tsp vanilla
1 tsp cinnamon
1 1/2 c. graham cracker crumbs


3/4 c. graham cracker crumbs
2 Tbs sugar
1 1/2 tsp cinnamon


In a double boiler, melt chips, cream cheese, and cream until smooth.  Remove from heat and add vanilla, cinnamon, and graham cracker crumbs.  Chill mixture in the refrigerator at least 3 hours.

Roll into teaspoon-sized balls and roll in the coating.

Store the truffles in the refrigerator or freezer.


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