No-Bake Cereal Milk Truffles

In 2006, pastry chef Christina Tosi took the flavors of the sweet, starchy milk left in the bottom of a cereal bowl and created a panna cotta for David Chang’s Momofuku restaurant. In 2008, Tosi opened her first Milk Bar bakery, offering cereal milk as soft serve ice cream and in lattes. The rest, you might say, is sweet cereal milk history.

While drinking the milk at the bottom of your own cereal bowl is definitely a one-person treat, I wanted to find a way to share the cereal milk magic with others. Enter the cereal milk truffle: a honeyed white chocolate treat rolled in crushed cereal. Here’s how I make mine and a few other cereal variations:

Cereal milk ganache:
To start the truffles, I steep cornflakes in heavy cream. The infused cream is simmered with more cream, honey, and cream cheese, then poured over chopped white chocolate to make a silky, flavorful ganache. After the ganache has chilled, I roll the white chocolate mixture into truffles. To finish, either roll the truffles in crushed cereal or sprinkle some on top.

Make your own:
I use cornflakes here, but so many different cereals would work. You can really use any cereal in your pantry—okay, maybe not Raisin Bran—but Cocoa Puffs, Honey Nut Cheerios, Fruity Pebbles, Cinnamon Toast Crunch, or Cap’n Crunch could be good substitutes if that’s what you got on hand.

Want to make more truffles? Try our gingerbread truffles, our eggnog truffles, our tiramisu truffles, our Oreo truffles, or, if you like getting caught in the rain, our piña colada truffles.

Make ahead:
To save some time, the truffles can be made ahead of time and stored in a tightly sealed container in the fridge for up to 4 days.

Did you make these cereal milk truffles? Let us know in the comments!