Homemade Dark Chocolate Cinnamon Truffles

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Dark chocolate ganache, refined with cinnamon and covered with white chocolate! It tastes just wonderful!!! 

The white chocolate couverture coating these chocolates make you think that these are just plain white chocolate truffles.

But after the first bite, you are surprised by a stunning dark chocolate ganache that has a hint of cinnamon. Delicious!

These homemade dark chocolate truffles are perfect as a delicious edible gift, souvenir, a chocolate treat to nibble yourself, but also as a small gift for a birthday, name day, Mother's Day / Father's Day, or just so. 

The preparation is straightforward, and what I especially love about them is that these truffles are fructose-free! So, a yey for all fructose intolerant people out there! So let's get right to it and make these little sweet bites! 

If you're looking for more praline recipes, check out my eggnog truffle or milk chocolate salted caramel truffles recipe! These truffles also pair especially well with a peppy Snowball cocktail and a classic homemade Lumumba!

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 🌡️ Storage
• 💭 Top tip
• 🤎 You might also like
• 📖 Recipe
• ⛑️ Food Safety
• 💬 Comments

🥘 Ingredients

• White chocolate hollow spheres(a small foil of white hollow spheres)
• Heavy whipping cream
• High quality dark chocolate couverture (If you want to go straight to the best chocolate, I can highly recommend Felchlin)
• Glucose
• Season with cinnamon
• White chocolate couverture
• Pink glitter powder for decorating the chocolate covered truffles

See the recipe card for quantities.

At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora

🍽 Equipment

• Water bath or tempering device for melting the chocolate
• Piping (pastry) bag
• Small saucepan
• Squeeze bottle
• Wooden spoon
• shallow bowl
• Buttered paper to place the truffles on
• Chocolate paper molds
• Dusting brush to add the lovely glitter

🔪 Instructions

For the sake of simplicity, I use pre-made white chocolate hollow shapes for these pralines. 

First, we prepare the delicious dark chocolate ganache. For this, you place the glucose in a small pot and boil it together with the heavy whipping cream. Then add the dark chocolate couverture to the hot cream. Mix the whipped cream well with the chocolate and flavor it with the cinnamon.

Since I wanted a tad of cinnamon flavorful with it, I found a pinch of cinnamon was enough to keep the rich dark chocolate flavor. But feel free to go wild with more here. 😀

Let the finished ganache cool to 31 °C // 87,8 °F and fill it into a piping bag. When the chocolate reaches the right temperature, fill the hollow spheres just below the rim with ganache and put the filled balls in the fridge for 24 hours. 

So, a day later now, we can proceed! 😀 Before you can coat your chocolates, you have to seal them. Therefore, you need a liquid chocolate coating to seal them.

So in our case, white chocolate. You can melt the chocolate in a water bath or with a tempering device. 

The easiest way to seal those hollow spheres is to use a squeeze bottle. Fill the tempered chocolate into the small squeeze bottle and close the truffles with the tempered chocolate coating. In between, shake a little so that the chocolate covers the opening sufficiently. 

Add the chocolate you have leftover after sealing back to the remaining chocolate coating so you can continue to use it for the coating. 

As soon as all truffles have been sealed, place the chocolates back in the refrigerator to let them get firm. This "hardening" does not take very long. After less than 10 minutes, the chocolate will be solid, and you can start covering them with "oh so delicious" white chocolate.

You can start immediately since you already have the liquid chocolate from the sealing. 

Coating the truffles with chocolate coating

I like to get everything ready first since coating the truffles is always messy and needs to be done quickly. Prepare a shallow bowl lined with parchment paper or greaseproof paper. The bowl will give you a place to put the truffles and let them dry. 

Now take your sealed truffles out of the refrigerator and take 1-4 truffles in one hand. Dip the fingers of the other hand in the melted chocolate coating and roll the 1-4 truffles between your hands. Once you have them nicely coated with chocolate, place them in the prepared bowl. 

There, you can then dust them with glitter powder after the chocolate coating is solidified. Since my little daughter is in her "pink is the best phase", I had to try this out! It was a complete success! 😀 With white chocolate, the pink glitter powder gives a very subtle, light, pink shimmer, which looks nice. 🙂

After you've finished coating and dusting all 21 truffles, divide the finished chocolates among praline molds and store them in an airtight container at (cool) room temperature. 

Perfect! Your delicious homemade chocolate truffles are ready to be snacked on or given as gifts! 🙂

🌡️ Storage

Tempered truffles will keep for three days at room temperature. Store them in a cool, dry place, preferably with low humidity. In the refrigerator, they’ll last for about a week or in the freezer for up to a month (their centers will firm up somewhat). Untempered truffles must be stored in the refrigerator or freezer. Store all refrigerated and frozen truffles in airtight containers to prevent condensation. Remove them an hour or two before serving, keeping them covered until they reach room temperature.

Source: finecooking.com

💭 Top tip

How do I get the chocolate out of the squeeze bottle again?

After sealing, you want to continue to use the leftover chocolate for coating. But you never get all the chocolate well out of such a bottle. So what is the best thing to do? Put the bottle in the refrigerator and let the chocolate stuck to the bottle solidify. Once the chocolate is solid, squeeze the squeeze bottle. The solid chocolate inside will crumble, and you can empty it without wasting too much!

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.