- 20
Ingredients
- 8 ounces semi-sweet chocolate (I used a baking bar)
- 1/2 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Chocolate melts for dipping (i.e. Wilton candy melts) and/or
- 2 tablespoons cocoa powder and 1/4 teaspoon cinnamon
Preparation
Step 1
Instructions
Break or cut chocolate into pieces.
Place heavy cream in a small saucepan and heat just until it bubbles.
Pour over chocolate.
Stir until all chocolate is melted and mixture is smooth. (If it is cold in your house and your chocolate doesn’t want to melt all the way you can put it in the microwave in 10 second increments to aid in melting.)
Chill mixture for at least 2 hours, or overnight.
Use a cookie scoop (1 or 2 tablespoon) to scoop balls of truffle.
Roll into uniform balls and place on a wax paper lined cookie sheet.
Melt chocolate melts according to package directions.
Dip truffles in chocolate and top with sprinkles, if desired.
Or, if you want to roll them in cocoa, mix cocoa and cinnamon in a small bowl and roll truffles.
Or do a mix!
Instructions