No-Bake Cereal Milk Truffles Are Cereal-sly Delicious

Anna Painter
·1 min read

Yields: 18 servings

Prep Time: 5 mins

Total Time: 3 hours 30 mins

Ingredients

  • 3 c.

    Corn Flakes or Honey Nut O's, divided

  • 1 1/3 c.

    heavy cream, divided

  • 2 oz.

    cream cheese

  • 1 tbsp.

    honey

  • 4

    (4-oz.) white chocolate bars, finely chopped

  • Pinch of kosher salt

Directions

  1. In a small saucepan over medium heat, bring 2 c. Corn Flakes and 1 c. heavy cream to a simmer. Remove from heat, cover, and let steep 10 minutes.

  2. Set a fine-mesh sieve over a heatproof liquid measuring cup. Strain Corn Flakes mixture, pressing on cereal with a spoon to extract all of the liquid; discard cereal. (You should have about 1/3 c. cereal cream; you will have some bits left in the cereal cream, and that’s okay.)

  3. Return cereal cream to saucepan. Add cream cheese, honey, and remaining 1/3 c. heavy cream. Bring to a simmer over low heat and cook, stirring occasionally, until cream cheese and honey dissolve, 1 to 2 minutes. Remove from heat.

  4. In a medium heatproof bowl, combine chocolate and salt. Pour cream mixture over top and stir until chocolate is melted and smooth. Refrigerate ganache until firm, about 2 hours.

  5. Scoop cooled ganache into 2-Tbsp. portions and roll into balls. Arrange on a parchment-lined baking sheet. Refrigerate until barely firm and still a little sticky on the outside, 5 to 10 minutes.

  6. In a resealable plastic bag, crush remaining 1 c. Corn Flakes with a rolling pin or heavy skillet. Transfer to a shallow bowl.

  7. Roll truffles in cereal or sprinkle cereal over top. Continue to refrigerate until firm, about 1 hour.

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