It's a' Truffle...it's a donut hole -it's a Truffl'Oh & Oh so delicious -and practically guilt free; made with cocoa cereal, Dark Chocolate, a bit of milk & hot cocoa mix. No baking or frying necessary!

Dark chocolate combined with "molten" hot cocoa makes for a rich and decadent syrup. Cocoa cereal -Ground, Whole Crisps and *Soaked In Milk* -stirred in forms a batter similar to cookie dough. When chilled, the rolled "truffles" (because of the dark chocolate) set firm, yet magically turn cakey- like donut holes.

Supplies

Cocoa Cereal -about 3 Cups (2c to grind, 1c (split) for adding later
Dark Chocolate -1 to 1.5 Ounces (Oz) of at least 60% Cocoa (I used 85%)
Milk (or Cream of choice) -about 1/4 to 1/2 Cup
Hot cocoa mix -1 Packet + about 1/2 packet more for dusting/rolling
Wax and/or parchment paper
Mixng bowl(s), blender, microwave, utensils, platter

Step 1: Staging the Chocolate Stars

✴Grind about 2 Cups dry cocoa cereal - I used a blender; it yielded about ONE CUP CRUMBS, set aside
✴In bowl, empty one packet of hot cocoa mix ▶ Drizzle in about a Tablespoon of milk (or cream) ▶ Heat in microwave for about 40 seconds to 1 minute -(hot enough to melt your dark chocolate); Stir till smooth ▶ Add in your dark chocolate, pieces at a time; stirring until melted and smooth -forming a thick, luscious syrup

Step 2: Rock and Roll

✴In a small bowl add about 1/2 cup of (the reserved whole) cereal crisps and about 1 - 2 tablespoons of milk, -let sit, soften, soak up the milk
✴Add the Cup of GROUND Cereal to the bowl of Cocoa/Chocolate Syrup > stir to combine thoroughly > as it starts to meld/thin out a bit, stir in the (final/reserved) 1/2 Cup of Whole, dry cereal crisps > Stir to combine thoroughly (it will be stiff)
✴Fold in the wet/soaked cereal > Stir thoroughly (it will be stiff)
✴Spoon out the dough in desired scoop size and Roll in your hands, forming balls
✴✴My measurements and scoop size(s) yielded *Nine Truffles✴✴
✴(Optional) Sprinkle about 1/2 Packet of cocoa mix > Roll the balls in the cocoa
✴Set on Parchment or Wax paper as you roll

Step 3: Third Stage

Ready the truffles to chill by placing them on a platter
✴✴ I keep a platter in my freezer to help in chilling/cooling down food to refrigerate✴✴
✴Store Plate of truffles in the refrigerater to set for an hour or two -Yes, sorry, you do have to get through the chilling period..
✴✴But, you get to "Clean" the bowls & spoons!!
Then, get ready to pop them in your mouth! ❇They do make a great dessert!
Options: Rolling/dusting in cocoa can be omitted and/or replaced with powdered sugar or coconut flakes. You can also roll the dough out flat and cut squares or bars. You can up all the ingredients/measurements & yield more (or make 'em again, you still have plenty of cereal left)
✴✴Now take a bow✴✴