Who doesn’t love a churro? That yummy, fried pastry rolled in cinnamon-sugar is one of my favorite treats. I thought it would be fun to take those flavors and create a decadent truffle, in celebration of Cinco de Mayo.
White chocolate and cinnamon create the ganache base, with crushed graham crackers folded in. The truffles are then coated in more crushed graham crumbs and drizzled with melted cinnamon chips. A delicious end to any fiesta, and no messy frying!
Makes: 2 1/2 dozen
- 12 ounces white chocolate or chips, chopped
- 6 ounces heavy cream
- 1 teaspoon cinnamon
- 1 cup graham cracker crumbs, divided
- 1 cup cinnamon chips (I found these in the baking aisle; you can substitute with white or semi-sweet chips if preferred)
- Place the chocolate in a medium bowl; set aside. Heat the cream and cinnamon in a small saucepan until small bubbles form around the edges. Remove from heat and pour over the chocolate.
- Let sit for 5 minutes and whisk until smooth and completely emulsified. Stir in half the graham cracker crumbs, and place in the fridge until firm enough to scoop (1-2 hours).
- Using a melon baller, tablespoon, or small ice cream scoop, scoop out mixture and shape into balls. Roll in remaining graham cracker crumbs. Refrigerate while you make the cinnamon chip drizzle.
- Melt the cinnamon chips in the top half of a double boiler set over barely simmering water. Transfer to a zip-top bag, and snip a small opening in the corner. Drizzle over the truffles and keep chilled until ready to serve. The truffles will last for at least a month in the fridge.