Cinnamon Chocolate Truffles Recipes

CINNAMON TRUFFLES

Steps:

• Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
• Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
• Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
• Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

CINNAMON TOAST CRUNCH™ CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

CHOCOLATE CAYENNE TRUFFLES

Steps:

• Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well.
• Remove from heat. Mix in cream and 1 1/4 cups powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren't vigorous about it.).
• Cover, and chill overnight.
• Create a mixture of 1/3 cup powdered sugar, the cocoa powder, ginger, and cinnamon.
• Scoop out the chocolate, one tablespoon at a time. Mold it into balls. (this is messy; get used to it.) Roll the balls in the powder mixture to coat them.
• Put them back in the fridge, until serving time.

CRISPY MEXICAN TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla. Cover and refrigerate for at least 1 hour or until easy to handle., In a small bowl, combine the cornflakes, cinnamon and cayenne. Shape chocolate mixture into 1-in. balls; roll in cornflake mixture. Store in an airtight container in the refrigerator.