Ingredients
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 10 ounces Guittard milk chocolate wafers (no substitute), finely chopped
- ¹⁄3 cup cocoa powder
Preparation
Step 1
Instructions: Warm the cream and ¼ teaspoon of the cinnamon in a small saucepan over medium heat until small bubbles appear around the edge and the mixture is hot, about 3 minutes.
Remove the pan from the heat and add the chocolate. Swirl the pan so the cream covers the chocolate. Cover and let sit for 5 minutes.
Whisk the mixture until smooth, then pour chocolate into a wide plate or cake or pie pan. Cover with plastic wrap.
Refrigerate until firm enough to scoop, at least 3 hours or as long as a couple of days.
Place the cocoa powder and remaining ¼ teaspoon cinnamon on a plate and mix the together. Line a baking sheet with wax or parchment paper.
Using a measuring teaspoon, mini ice cream scoop or melon baller, scoop out 40 1-teaspoon-size spoonfuls of the truffle mixture.
Place them in a single layer on the prepared baking sheet. When all of the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape.
If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.
Place the truffles, a few at a time, in the cocoa powder. Shake the plate so the truffles roll around and the cocoa powder coats them on all sides.
Place in a single layer on a clean plate or storage container. Cover and refrigerate.
Per truffle: 53 calories, 1g protein, 5g carbohydrate, 4g fat, 8mg cholesterol, 8 mg sodium, 0g fiber