Steeping cinnamon sticks in cream gives a wonderfully warm and sophisticated flavour to these luscious chocolates.
- Portion size 36 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Coating:
Method
In saucepan, heat cream with cinnamon until bubbles form around edge of pan; remove from heat. Cover and let steep for 1 hour. Strain into clean saucepan; set aside.In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate. Reheat cream just until bubbles form around edge; gently stir into white chocolate along with butter until smooth. Cover and chill until firm, about 2 hours.
Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto waxed paper–lined baking sheets to make 36 pieces, gently rolling each to round off. Refrigerate until firm, about 1 hour. Reroll to smooth edges; refrigerate. (Make ahead: Cover and refrigerate for up to 24 hours.)
Coating: Using candy-dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Place on waxed paper–lined baking sheet.
Sift cinnamon over top. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 13 mg
- Protein 1 g
- Calories 95.0
- Total fat 7 g
- Potassium 38 mg
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Calcium 2.0
- Vitamin A 2.0
