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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    Reviews in English (1)


    I must admit I was very hesitant about adding all the cinnamon called for in this recipe, but it's not too much at all. These are dark chocolate truffles, so you need to know that you like semisweet, dark chocolate before making them. I used pecans for the coating because I was out of walnuts, and they turned out fine. This would make a nice hostess gift or addition to a mini dessert tray.  -  23 Apr 2018  (Review from Allrecipes US | Canada)