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Cinnamon Truffles Recipe
Cinnamon and chocolate go together like peanut butter and jelly; they're fine on their own but when you put them together the fun doesn't stop!
This spicy twist on our traditional chocolate truffles is sure to impress!
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
1 cup heavy cream
- Chocolate For Ganache:
1 lb Candy & Molding Formula Dark Or Extra Dark
- Chocolate For Coating:
8 oz Chocoley Bada Bing Bada Boom Dipping & Enrobing Dark Chocolate
3 tbsp. Butter
- Cinnamon Sugar
You'll also want:
Keep an ice pack next to you and in between rolling the ganache into balls hold the ice pack in your hands to keep your hands cold - then the chocolate won't melt while rolling the balls!
Use a cookie cutter to cut chilled ganache into holiday shapes!
Put 1 lb. of Bada Bing Bada Boom Candy & Molding Formula in a large mixing bowl. Do not melt the chocolate. Just put the discs in.
Bring cream slowly to a light boil in a heavy saucepan.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
Add the butter and the cinnamon oil to the ganache to taste and stir until thoroughly mixed.
When the ganache is warm it's creamy. You can thicken it by whisking it.
Cover the bowl of ganache and put it in the refrigerator (about 3 hours) or freezer (about 1 ½ hours) and chill until firm. You want the ganache to be just thick enough to easily form the truffle balls.
Create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes).
While the chocolate balls are in the freezer, melt the Bada Bing Bada Boom Dipping & Enrobing Chocolate. Follow the tempering or melting instructions that came with your chocolate.
After the chocolate balls are firm, use a stainless steel dipping tool to
dip each ball in the tempered/melted chocolate. Roll the dipped truffles in cinnamon or cinnamon sugar then place onto heavy
weight dipping sheet to set up in refrigerator.