Crispy Mexican Truffles Food

CRISPY MEXICAN TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla. Cover and refrigerate for at least 1 hour or until easy to handle., In a small bowl, combine the cornflakes, cinnamon and cayenne. Shape chocolate mixture into 1-in. balls; roll in cornflake mixture. Store in an airtight container in the refrigerator.

CRISPY CHOCOLATE TRUFFLES

Steps:

• Add the heavy cream to a small saucepan. Use a paring knife to split the vanilla bean lengthwise. Scrape the vanilla beans seeds from the pod and add to the cream along with the empty pod. Heat over low until just starting to simmer.
• Meanwhile, use a serrated knife to finely chop the chocolate and put in a heatproof bowl.
• Remove the vanilla pod, squeezing it to release any cream. Discard or reserve for another use.
• Pour 1/3 cup of the hot vanilla cream over the chocolate (measure, as some cream will have evaporated) and use a rubber spatula to stir in small, circular motions until combined. Add the butter and continue to make circular motions until the mixture is completely melted and combined with no bits or streaks of butter. Stir in 1 cup of the puffed cereal, the hazelnuts and orange zest. Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour to firm up.
• Put the remaining 1 cup cereal in a resealable plastic bag and crush with a rolling pin or the back of a pot. Transfer to a shallow bowl.
• Line a sheet pan with parchment. Use a tablespoon to scoop the ganache and roll it into a ball with both hands. Dip the ball in the crushed cereal to coat. Transfer the truffle to the prepared pan. Repeat with the remaining ganache and cereal. Put the truffles in mini muffin liners, if you like.
• Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 4 days.

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS

Steps:

• Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
• Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
• Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.