Monday, August 1, 2011
Chocolate Cinnamon Truffles
12oz. semi sweet chocolate chips
3/4 cup heavy cream
1/2 tsp. cinnamon
wax or parchment paper
small cookie scoop
What to do:
1. Pour chocolate chips into a medium bowl. Heat heavy cream and cinnamon in a saucepan just until boiling. Pour mixture over chocolate chips and stir until smooth. Put into the fridge for 30 minutes, or until set.
2. When the ganache is set scoop some up with the cookie scoop, and with your hands, roll them into balls. Place them onto the cookie sheet lined with wax paper and freeze them for another 30 minutes.
3. Roll each truffle in the almonds until they are coated. You might have to lightly press the almonds onto the truffle to make them stick. Store in an air tight container in the fridge. This recipe should make about 15.