White Chocolate Cinnamon Butter Truffles

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.)

Additional information : Tempering Chocolate: In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally, until no large pieces remain and temperature reaches 115°F (46°C).

Remove bowl from saucepan. Place over bowl of cold water; stir until temperature falls to 80°F (27°C).

Return bowl to saucepan of hot water or place on heating pad; stir until temperature just reaches 88°F (31°C); hold between 88 and 90°F (31 and 32°C) while using.

Source : Canadian Livng Holiday Cookbook: Fall 2009