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Cinnamon Chocolate Truffles

With Mazola® Vegetable Oil

Serving Size Icon

SERVING SIZE

36 TRUFFLES

Total Time Icon

TOTAL TIME

4 HOURS

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 8 ounces bittersweet chocolate, broken into pieces
  • 8 ounces semi-sweet chocolate, broken into pieces
  • 2 teaspoons pure vanilla extract
  • 14 ounces semi-sweet chocolate, broken into pieces
  • 1 tablespoon Mazola® Vegetable Oil
  • 2 ounces white chocolate, broken into pieces

Instructions:

  1. Heat cream, butter and cinnamon over medium-high heat in a saucepan. Bring to a boil, about 5 minutes. Remove from heat; stir in bittersweet and 8 ounces semi-sweet chocolates. Add vanilla; pour mixture into a 15 x 10-inch pan lined with waxed paper. Chill in refrigerator 2 hours.
  2. Roll 1 tablespoon mixture into a ball; repeat with remaining mixture.
  3. Place 14 ounces semi-sweet chocolate and oil in microwave safe bowl and heat on high until just melted, stirring every 30 seconds. Roll each truffle in melted chocolate and place onto waxed paper to cool, about 1 hour.
  4. Place white chocolate in microwave-safe bowl and heat on high until just melted, stirring every 30 seconds. Pour into a pastry bag with a small circle tip OR a small resealable plastic bag, cutting one corner. Drizzle white chocolate over tops of truffles. For best flavor, refrigerate overnight.
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