Mexican Chocolate Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 tsp Ceylon cinnamon
  • 1/2 lb Chocolate, semisweet
  • 1 tbsp Cocoa powder
  • 1 tbsp Confectioners’ sugar
  • 1/2 lb Dark chocolate
  • 2 tbsp Vanilla extract

• Dairy

  • 1 cup Heavy cream

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1/2 pound dark chocolate (I used Trader Joes 72% from a Pounds Plus bar)
• 1/2 pound semisweet chocolate (I used Trader Joes semisweet chunks)
• 1 cup heavy cream
• 2 tablespoons vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon Ceylon cinnamon
• 1 tablespoon Confectioners’ sugar
• 1 tablespoon cocoa powder
• 1 teaspoon Ceylon cinnamon

Directions

• Chop chocolate into small chunks. Do yourself a favor and use room temperature chocolate. I tried to chop a very frozen and very thick chocolate bar and was sore for two days. Add chocolate to a medium sized bowl. I used a stainless steel bowl. I dont know if that makes a difference, but my truffles turned out perfect so just do what I did.
• In a medium saucepan over medium heat, heat heavy cream just until it starts to boil. While its heating, swirl it around in the pan to ensure even heating, and when the cream starts to coat the bottom of the pan, its done. Pour hot cream over chocolate and whisk until all chocolate has melted and mixture is very smooth. Add vanilla, almond extract, and Ceylon cinnamon and mix well.
• Allow mixture to sit out at room temperature at least an hour. Mine set perfectly but our house is usually a cool 66 degrees F. If you live in a warm house, you may need to refrigerate.
• In small bowl, combine Confectioners sugar, cocoa powder, and remaining Ceylon cinnamon. Roll truffles into walnut sized balls. Then roll in powder mixture to fully coat.
• Store truffles in an airtight container in the refrigerator. Can be served cool or at room temperature.