A Second Dash of Cinnamon

Here's my second cinnamon truffle recipe.  It's a simpler version but just as delicious! I made these with my twin sister during Christmas time and we loved them.  If I remember correctly we ate at least two each while making them.  We used the excuse that we wanted to make sure it tasted good; we use that QUITE often =)


Like the Cinnamon Streusel Truffles, the ganache is best started the night before to make sure you infuse as much cinnamon flavor into the cream as possible.  So take the extra time, it's worth it!


Cinnamon Truffles


Ganache:

• 3/4 cup heavy cream
• 5 cinnamon sticks
• 6-8 ounces semi-sweet or milk chocolate, chopped or chips (if using chips, measure between 1 and 1 1/4 cups)

Coating:

• 11-12 ounces of white chocolate, chopped or chips
• Graham cracker crumbs, optional

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.

Ganache Continued:

(Prepared  the next day)

1. After completely chilled, remove from the refrigerator and strain through a fine-mesh sieve.
2. Place semi-sweet/milk chocolate in a heat-proof bowl.
3. Bring infused cream to a boil, then remove from heat and pour over chocolate.
4. Allow to set for 2 minutes, then whisk to combine.
5. 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).
6. 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.  This will be your first batch.**
4. 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 to dry.  *If the chocolate becomes too cool, reheat to the right temperature mentioned earlier.
5. If desired you can melt extra milk chocolate to pipe decorations on the outside, or sprinkle with some graham cracker crumbs!

**Optional: After first coat, roll wet truffles in graham cracker crumbs to coat.  Then place on parchment to dry.

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.