A Dash of Cinnamon

I promised you another truffle recipe and here it is!  I was lucky enough that my chef stayed after class with me to show me how to properly temper chocolate and dip truffles, so I couldn't wait to try out a new truffle.  I wanted to make a cinnamon ganache but I wanted to add another texture to the truffle.  The first thing that came to mind was a streusel.  I thought the buttery and crispy texture of the streusel would be perfect for texture contrast in the truffle, so I got to work on developing this recipe.

I started out with a basic cinnamon ganache using white chocolate and folded in nice chunks of streusel with cinnamon and almonds.  I covered the truffles in semi-sweet chocolate and topped it with a sprinkle of more streusel, and rolled the truffles in a thin layer of semi-sweet chocolate then covered in streusel crumbs.  Both ways are great!  Below is the recipe for these yummy truffles and check out the next post for a simpler cinnamon chocolate truffle.

Hope you enjoy them!

Cinnamon Streusel Truffles

 Ganache:

• 3/4 cup heavy cream
• 5 Cinnamon Sticks
• 6-8 oz. of white chocolate, chopped (I love Ghirardelli Baking Chocolate; if using chips measure between 1 and 1 1/4 cups)
• 11-12 ounces semi-sweet chocolate, chopped, for coating

Streusel:

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons dark brown sugar
• 1/2 cup almonds, chopped into small pieces (you can use any type of nut you like)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

To Prepare the Ganache:

(Prepared the night before)

1. Combine heavy cream and cinnamon sticks in a small saucepan.  Place over medium heat and bring to boil.  Remove from heat, transfer to a heat proof bowl and allow to come to room temperature.
2. Cover and chill in the refrigerator overnight. 

To Prepare the Streusel:

(Prepared the day of)

Baked Streusel

Pre-heat oven to 350 degrees

1. Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and salt in a bowl of a stand mixer fitted with the paddle attachment.  Mix to just to combine.
2. Add the melted butter and mix just until the streusel comes together.
3. Spread the streusel onto a parchment lined baking sheet and chill for 15 min, or until firm.
4. Remove from refrigerator and crumble with your fingers and chill until ready to bake.
5. Bake for 20 minutes, until browned, rotating the pan halfway.
6. Set aside to cool at least 10 minutes, then transfer to a quart container or shallow bowl.

To Finish Ganache:

Ganache (after step 5)

Ganache (after step 4)

(Prepared the day of)

1. After completely chilled, remove from the refrigerator and strain through a fine-mesh sieve, set aside.








2. Melt the white chocolate over a double boiler, stirring.  Once melted, remove from heat and gently whisk in the infused heavy cream.
3. Fold in 3/4 cup of streusel (big chunks are the best!) and reserve the rest of the streusel for use later in an airtight container.
4. Set the ganache aside at room temperature for 2 hours, then cover with plastic wrap and chill until set, about one hour (It is okay for ganache to sit overnight and covered next day).
5. After ganache has set, using a small scoop or a teaspoon measurer, scoop out balls from the ganache and set on a parchment covered baking sheet.  Chill until ready to use.

For Chocolate Coating:

1. To Temper -- Bring 2-inches of water to a boil, take off heat and melt 2/3 of the chocolate over a double-boiler in a heat-proof bowl until it has reached 118-122 degrees fahrenheit.  Remove from heat and add the remaining chocolate by handfuls, stirring to melt, until the temperature has reached 85 degrees for milk chocolate OR 89-90 degrees for dark chocolate (this is called the "seeding" method).  If chocolate becomes too cool as you add the rest of your chocolate, you can set it back over the double boiler for 5-second intervals to get it to the desired temperature.  (You can test the temper by using the edge of parchment paper or knife to dip in chocolate, set aside to cool for about 2 minutes until dry and shiny).
2. As you are finishing the temper, remove the ganache from the refrigerator, put on tight rubber gloves and place a small pool of the melted chocolate in your palm and quickly rub the balls of ganache in the chocolate to put apply a thin first coat, then place each on parchment to part-dry. 
3. Do only a few more with the remaining ganache to ensure that the first coat only partly dries in preparation for the next coating (continue with one of the options below). This will be your first batch.

Option 1

First Option:

1. Take the freshly coated truffles and add a second coat by using a fork to drop in the tempered chocolate to coat and tapping the fork on the edge of the bowl to take off excess chocolate and carefully roll onto parchment.  
2. When still wet, sprinkle with remaining streusel and let sit to dry completely. Repeat with the remaining ganache, in batches. *If the chocolate becomes too cool, reheat to the right temperature mentioned earlier.

Second Option:

Option 2

1. Simply dredge the thinly coated still wet truffles in the streusel crumbs and set on parchment to dry completely. 

These can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 2 weeks.