📖 Instructions

1. Melt the white chocolate: In a heat-safe bowl set over a simmering pot of water (double boiler style, baby!), melt the white chocolate chips. Stir occasionally until smooth. Watch it closely! White chocolate can be a pain and scorch easily if you dont.
2. Infuse with flavor: Remove the melted chocolate from the heat. Stir in the heavy cream, vanilla extract, and ground cinnamon until well combined. It should smell amazing at this point, almost like Christmas.
3. Chill the mixture: Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture. This prevents a skin from forming, yuck. Refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm enough to roll.
4. Prepare the coating: While the chocolate mixture chills, crush the cinnamon-sugar cereal into fine crumbs. You can use a food processor for this, or simply place the cereal in a zip-top bag and crush it with a rolling pin (my personal favorite method – therapeutic!). Pour the crumbs into a shallow dish.
5. Roll into balls: Once the chocolate mixture is firm, use a small cookie scoop or spoon to portion out the mixture. Roll each portion into a smooth ball using your hands. If the mixture is too sticky, chill it for another 30 minutes. I usually wear gloves for this to prevent melty chocolate fingers.
6. Coat in cereal: Roll each truffle in the crushed cinnamon-sugar cereal, ensuring it's fully coated. Gently press the crumbs into the truffle to help them adhere.
7. Chill again (optional): For a firmer truffle, place the coated truffles on a parchment-lined baking sheet and chill them in the refrigerator for another 30 minutes before serving. But honestly who has time for that??
8. Enjoy! Serve the churro truffles chilled or at room temperature. Store them in an airtight container in the refrigerator for up to a week (if they last that long!).