Yield: 40-48 small truffles
- 2/3 cup frozen apple juice concentrate, defrosted
- 1/3 cup heavy cream
- 12 ounces milk chocolate, finely chopped
- 1 cinnamon stick
- 12 ounces chocolate candy coating
- 4 graham crackers
1. Pour the apple juice concentrate into a small saucepan and add the cinnamon stick to the pan. Place it over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes, but keep checking it until you have 1/3 cup of highly concentrated apple juice.
2. Add the cream to the 1/3 cup concentrated apple juice in the saucepan, and bring this liquid to a boil. Meanwhile, place the chopped milk chocolate in a large bowl.
3. Once the cream-apple juice mixture is boiling, pour it through a strainer (to catch the cinnamon stick) over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth, shiny mixture. This is your ganache.
4. Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and roll, about 2 hours.
5. Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache into small 1-inch balls. You should get 40-48 truffles, depending on how large you make them.
6. Return the balls to the refrigerator until they’re very firm, another 30 minutes.
7. While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
8. Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip the truffles into the melted coating. Remove them from the coating and let the excess drip back into the bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the top liberally with the crushed graham crackers.
9. Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for serving for the best taste and texture.