Chef Roblé Ali came by FeedfeedBrooklyn to help celebrate the rerelease of Parliament’s Chocolate City. He schooled us in the world of ganache, whipping up these creamy truffles coated in a crunchy cinnamon cornflake crumble. We dare you to try to eat just one!
This recipe is featured in a video hosted by Chef Roble and Jerrelle Guy of Chocolate for Basil at Feedfeed Brooklyn in celebration of the re-release of Urban Legends / Universal Music Group’s Chocolate City Album by Parliament. Click here to read more about how Roble and Jerrelle made chocolate desserts while discussing the Album at Feedfeed Brooklyn!
Purchase the Chocolate City album by Parliament here!
- 12 ounces dark chocolate, chopped (or quality semisweet chocolate chips)
- 2/ 3 cup heavy cream
- 1 1/ 2 tablespoons unsalted butter
- 3 cups corn flakes
- 2 teaspoons cinnamon
- 2 teaspoons flaked sea salt
Add the cream into a small pot and place over medium heat. Place chocolate into a bowl along with the butter. When the cream is hot but not boiling, pour over the chocolate and butter. Allow the mixture to sit for two minutes without mixing. Mix to combine all the ingredients until smooth and place in the fridge for two hours to cool completely.
While the chocolate is cooling, add the corn flakes and cinnamon into a gallon zip seal bag, push out most of the air and seal. With a rolling pin, crush the flakes in to small pieces. Be careful not to over-crush or you’ll end up with corn flake dust, not corn flake crunch. Add in the flaky sea salt to the corn flake mix and toss with your hand to combine.
Prepare a cookie sheet lined with parchment or wax paper, remove the chilled chocolate and with a small squeeze handled scoop (or a spoon if not available) scoop the chocolate and place on the parchment lined sheet tray. With gloved hands, roll each piece of scooped chocolate into a ball.
Change glove and using one hand, place a truffle or two into the bag with the corn flakes, toss to coat the outside. With the other hand, remove the coated ball and place back on the tray. Designate one hand for chocolate and one for coated chocolate to avoid a sticky mess. Repeat until all the chocolate balls are coated and place back into the fridge to chill again.
Serve and enjoy…or just eat them all yourself.