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Cinnamon Truffles

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Makes: 24 servings adjust

Directions

Ingredients

  • 12 ounces Semisweet Chocolate Chips
  • 1 tablespoon Butter

Step 1

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.

Ingredients

  • 14 cup Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 12 teaspoon Ground Cinnamon

Step 2

Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
 

Step 3

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.

Ingredients

  • Powdered Sugar, if desired
  • Unsweetened Cocoa Powder, if desired

Step 4

Sprinkle half of the truffles with powdered sugar and half with cocoa if desired. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
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