Best Cinnamon Truffles Recipes

PUMPKIN-CINNAMON CHEESECAKE TRUFFLES

Steps:

• Line 2 baking sheets with parchment paper.
• Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
• Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
• Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
• Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.

CINNAMON TOAST CRUNCH™ CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

CINNAMON TRUFFLES

Steps:

• Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
• Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
• Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
• Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

CINNAMON PUMPKIN TRUFFLES

Steps:

• In a small microwave-safe bowl, melt white chips with cream; stir until smooth. Add pumpkin and spices. Cover and refrigerate for 2 hours or until almost solid but still workable., Shape into 1-in. balls. In a microwave, melt candy coating and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Roll in sprinkles; place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm., Store in an airtight container in the refrigerator.

CINNAMON CHOCOLATE TRUFFLES

Steps:

• Combine chocolate, cream cheese, and heavy cream in a saucepan over medium heat; cook and stir until chocolate is melted and mixture is smooth, about 5 minutes. Remove from heat and stir in 1 tablespoon cinnamon, vanilla extract, and nutmeg.
• Pour chocolate mixture into a small bowl and refrigerate until firm but still pliable, 1 1/2 to 2 hours.
• Combine remaining 1 tablespoon cinnamon and walnuts in a shallow bowl.
• Roll chocolate mixture into balls and set on a plate. Sprinkle walnuts on top, pressing walnuts to make sure they stick. Refrigerate truffles until fully firm, 8 hours to overnight.

ANCHO CHILE AND CINNAMON TRUFFLES

Steps:

• Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.
• Chop Valrhona dark bitter chocolate into one-inch pieces.
• Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth.
• Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.
• With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.
• Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.