Count Chocula and Frankenberry Truffles

I’ve been reading food blogs for so long that I’ve come up with a complete system for saving the recipes I’d like to try. I read through everything in my Google Reader. If I’m interested, I star it, then come back when I have time and transfer the recipe to my Evernote Recipe Box so I can tag it and search for it later.

This being my first official recipe post, it seems a little weird to me that one day (if I can get some exposure up in here!) that people may be doing the same sort of thing to my posts! Fingers crossed that it happens.

That being said, let’s get started! I had some leftover ganache and needed to do SOMETHING with it. (One does NOT throw out leftover ganache!) I decided to make some truffles. And with it being on the brink of fall, what better way to kick things off than using the beloved monster cereals for halloween themed sweet. Enjoy. 😉

Count Chocula and Frankenberry Truffles
3/4 cup heavy cream
4 tbsp butter
1/4 tsp olive oil
14 oz. Ghirardelli chocolate pieces
1 cup each, Count Chocula cereal and Frankenberry cereal

To make ganache, bring cream, butter and oil to a boil. Pour over chocolate pieces in a glass bowl and gently combine with a spatula. When well combined, refrigerate for four hours or overnight.

Once you are ready to roll your truffles, use a food processor to turn your cereal into a fine dust. After you process one, be sure to clean out your food processor before doing the other.

Take your ganache out of the fridge and roll into small balls, about an inch in diameter. Place in cereal dust, roll around until completely coated and place on wax paper. You can then top each truffle with a piece of ghostly-shaped cereal.

Refrigerate. Or eat them all at once.