Cinnamon chocolate truffles

    9 hours 50 min

    Dark chocolate, cream cheese and double cream are combined and flavoured with nutmeg and vanilla, shaped into truffles and rolled in finely chopped walnuts and cinnamon.

    2 people made this

    Serves: 16 

    • 350g dark chocolate
    • 120g cream cheese
    • 2 tablespoons double cream
    • 2 tablespoons ground cinnamon, divided
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground nutmeg
    • 60g finely chopped walnuts

    Prep:15min  ›  Cook:5min  ›  Extra time:9hr30min chilling  ›  Ready in:9hr50min 

    1. Combine chocolate, cream cheese and double 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.
    2. Pour chocolate mixture into a small bowl and refrigerate until firm but still pliable, 1 1/2 to 2 hours.
    3. Combine remaining 1 tablespoon cinnamon and walnuts in a shallow bowl.
    4. 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.

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