Prep Time: 30 minutes
Total Time: 30 minutes
- 2/3 cup heavy cream
- 12 ounces dark chocolate, chopped
- 1 cinnamon stick
- 1/3 cup cocoa powder
- 1 tbsp ground cinnamon
1. Place the chopped chocolate in a large bowl and set aside.
2. Place the cinnamon stick with the cream in a medium heavy-bottomed saucepan, and simmer until the cream just starts to boil. Remove from heat, and remove the cinnamon stick from the cream with a fork or spoon.
3. Pour the hot cream over the chocolate and allow to sit for one minute. After a minute, whisk the mixture steadily but not too vigorously—you want it to be well-combined but without air bubbles. Whisk until the mixture is entirely smooth. This is your ganache.
4. Cover the ganache with cling wrap, placing the cream wrap directly on top of the ganache so that it is not exposed to air. Allow the ganache to set at room temperature for at least 4 hours, and preferably overnight. The ganache should not be refrigerated, because it might harden too rapidly and the texture will be spoiled.
5. When your ganache is firm enough to shape, scoop teaspoonfuls of ganache and place them on a foil-lined baking sheet. Repeat until you have formed as many truffles as you desire. Place the truffles in the refrigerator to harden for at least an hour.
6. Combine the cocoa powder and the cinnamon in a shallow bowl or pie tin. Once the truffles are firm, coat your hand in cocoa powder and roll a truffle between your hands to make it round. Roll the truffle in the cocoa-cinnamon mixture and place back on the baking sheet.
7. Once all the truffles are done, they can be stored in a single layer in a refrigerated airtight container for up to a week. They are best served at room temperature when their flavor and texture