This is an amazing cold version of the deep fried doughnut like churros. These truffles have all of the flavors of a churro but aren't greasy and last better sitting out at a party (before they are all gone that is). If you love cinnamon like I do, you will love these!
Ingredients:
12 oz. white chocolate chips
8 oz. cream cheese, softened
1/4 c. heavy cream
1 tsp. vanilla
3 Tbs. cinnamon
1 Tbs. brown sugar
2 Tbs. sugar
5 graham cracker boards, crushed into crumbs
In a double boiler, melt the white chocolate chips with the cream cheese and heavy cream. Stir frequently until you reach a smooth consistency. Once smooth, remove from the heat and add in the vanilla, cinnamon and brown sugar until everything is well combined. Pour into a shallow dish and refrigerate for at least 3 hours. Combine the graham cracker crumbs (I use a rolling pin to crush) and the 2 Tbs. sugar together in a Ziplock bag. Pour into a shallow bowl. Using a spoon or melon baller, roll about 2 tsp. of the truffle mixture into a ball. Roll in the graham cracker mixture. Repeat to make the remaining truffles. (Makes about 25-30 truffles.)
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