I love Cinco de Mayo. Seriously love. Mexican food is my all-time fave and the bright colors, parties, and margaritas? Hello. It doesn’t get much better than that! Well, except for churro truffles! Churros are fried-dough pastries rolled in cinnamon sugar and often conducive to Cinco de Mayo. I happen to love making mini versions of things and though I could have come up with a baked churro you could make at home, the always fab Sprinkle Bakes has done it so beautifully right here. (If you don’t have her book, by the way, get it!). So I decided to come up with a churro-flavored truffled. They taste JUST like little churro bites!
Bite size means you can eat 239843, just FYI. Here’s a little close-up for you!
Now, on to making these bad boys. It’s easy. Don’t you worry! It just involves making the main truffle, chilling it, rolling it into balls, rolling the balls into the cinnamon-sugar crunch coating. It tastes just like a churro. Keep them refrigerated until ready to serve (pull them out about 15 minutes before serving).
- 12 ounces white chocolate chips
- 6 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons granulated white sugar
- 5 graham cracker cookies
- Use a double broiler to melt together white chocolate chips, cream cheese, and heavy cream. You could also use a microwave-safe bowl at 30-second intervals but be careful as white chocolate can burn easily.
- Once smooth, add in vanilla extract, 1 tablespoon cinnamon, and brown sugar. Stir well and remove from heat. Chill for 3 hours or until firm enough to roll into a ball.
- Use a food processor (or put in plastic bag and crush) to pulse together graham cracker cookies, 2 tablespoons cinnamon and granulated white sugar.
- Remove truffle filling from refrigerator and roll into balls. Use a melon ball scoop to help with sizing.
- Roll balls into crunchy cinnamon sugar coating. Place in truffle cups (optional) and enjoy!
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