Monthly Archives: July 2011

Cinnamon Chocolate Truffles

Do you miss me? I told you I’d be scarce this summer. Honestly, I’m giving myself a little pat on the back  for posting something this soon. Well anyway, here I am! And with truffles no less! We’re friends again now, aren’t we?

That’s something I know about myself: people like me because I bring dessert. Seriously. I mean, I’m a nice enough person. I have a pretty good sense of humor. But when someone’s planning a get together and they say, “should we invite Sari?”, I’m pretty sure it’s countered with, “well…she’ll probably bring cookies”. And that’s the end of that. Granted, I do use baked goods to win friends and influence people, so I guess it’s a two-way street.

Case in point: my current internship. I’m working for a candy company. I didn’t tell you that before, but I am. It’s a big company that makes lots of little candies. Take a guess. So my first thought was, if you work at a company that makes millions of pounds of chocolate, who’s going to bring in sweets for the office? As it turns out, I am.

It started with s’mores treats, graham cracker cereal and chocolate chips used in a basic rice krispies treats recipe. It was a hit (I’ll share it here eventually). Then last week I brought in no-bake peanut butter bars (again, you’ll see that here soon). So now I’ve set a precedent. People expect sweets, and I am happy to deliver.

I was talking to the woman who sits next to me about a recipe she had for apple cake with lots of spices and a kick of cayenne pepper. The idea of spicy sweets reminded me of cinnamon devil’s food cupcakes I made once, and since I don’t have an oven, I translated the idea into truffles. Great success.

Cinnamon Chocolate Truffles


  • 8 oz semi-sweet or bittersweet chocolate, shaved or chopped into small pieces
  • ½ cup heavy cream
  • ½ teaspoon (plus more to taste) cinnamon
  • Dash of cayenne pepper (to taste, optional)
  • Cocoa powder, for coating
  • Powdered sugar, for coating


Place chocolate shavings in a medium glass bowl. In a small saucepan, bring cream and spices to a boil. Pour cream over shaved chocolate and whisk gently until all the chocolate has melted and ganache is smooth. Allow to cool, then refrigerate for at least 2 hours. Scoop teaspoons of ganache and quickly roll into balls (this is easiest with a small ice cream or cookie scoop). Place on a baking sheet or plate lined with foil or parchment. Refrigerate for at least an hour. Mix together about ½ a cup or cocoa powder, 2 tablespoons powdered sugar, and a dash or cinnamon. Roll truffles in cocoa mixture, shaking off any excess. Store in an airtight container.

Makes 30-40 Truffles