Homemade Dark Chocolate Cinnamon Truffles

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 chocolate candy recipes, check out my eggnog truffle or milk chocolate salted caramel truffles recipe! These chocolate candies pair exceptionally well with a peppy Snowball cocktail and a classic homemade Lumumba!

🥘 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.

🍽 Equipment

• Water bath or tempering device for melting the chocolate
• Piping (pastry) bag
• Small saucepan
• Squeeze bottle
• Wooden spoon
• Shallow bowl
• Parchment 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, add glucose and heavy whipping cream to a small pot and bring it to a gentle boil. Next, add the dark chocolate couverture to the hot cream. Combine the whipped cream well with the dark chocolate ganache and flavor it with cinnamon.

Since I only wanted a tad of cinnamon, 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. After the ganache reaches the desired temperature, fill the hollow spheres just below the rim with the ganache and put the filled balls in the fridge for at least 8 (ideally 24) hours. 

After the cooling time has elapsed, let's keep going! 😀 Before you can coat your chocolate candies, 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 leftover chocolate back to the remaining chocolate couverture, so you can continue to use it for the coating. 

As soon as all truffles have been sealed, place them 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 white chocolate

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. 

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! 🙂

If you like cinnamon as much as I do, try these chocolate cinnamon cookies!

These treats are gluten-free. Check out Sharons Roundup post for more gluten and dairy free desserts!

🌡️ 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).

💭 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?

Place 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!

And if you find yourself still having white chocolate chips left over, you can use them up with Isabelle's delightful chocolate mermaid bark recipe.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 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

For further information, check Safe Food Handling - FDA.