Spicy and Crunchy Mexican Truffles

SPICY AND CRUNCHY MEXICAN TRUFFLES
6 oz. soft cream cheese
2 c. powdered sugar
8 oz. bittersweet chocolate, melted and cooled
1 T. vanilla
1 c. crushed cornflakes
2 t. ground cinnamon
½ t. cayenne pepper

1. In bowl, beat cream cheese until smooth.
2. Beat in sugar, chocolate and vanilla.
3. Cover and refrigerate for at least 2 hours or until easy to handle.
4. In another bowl, combine cornflakes, cinnamon and cayenne.
5. Shape chocolate mixture into 1” balls.
6. Roll in cornflake mixture.
7. Store in airtight container in refrigerator.