I have a degree in baking, and John has a degree in cooking. I bake all day for a living, and he cooks all day for a living. So when we’re in the kitchen at home, I bake and he cooks. The last time I tried my hand at the savory side, I forgot to cook the broccoli for dinner and served it raw. The last time John tried his hand at baking, he burnt an entire batch of cookies.
Yesterday we decided to switch things up a little: I promised John I would teach him how to bake. Nothing complicated, just some chocolates and cookies, holiday goodies for our friends. He was doing great and I was starting to think we would get through the day without an accident when I heard a little “oopsie” from behind me. I had set John to work stirring together chocolate and cream for chocolate truffles, something I figured I could trust him with. Apparently not, because when I turned around there was a mountain of cinnamon in the bowl of ganache. Like, a lot of cinnamon. So, instead of chocolate truffles, we now had chocolate cinnamon truffles. And you know what? I have to admit, they turned out pretty dang delicious. Kind of like Mexican hot chocolate, but in truffle form.
Chocolate Cinnamon Truffles
Yield: 1 dozen
Time: 30 minutes
- 1 cup semisweet chocolate chips
- 3/4 cup Cool Whip
- 1/2 tsp cinnamon
- 1 cup milk chocolate chips
- 2 tsp oil
- Melt the semi sweet chocolate chips, and cool to lukewarm
- Mix in the Cool Whip and cinnamon
- Let chill in the freezer 15-20 minutes, until firm
- Scoop into 1″ balls
- Melt together the milk chocolate and oil
- Using a fork, dip the truffles into the chocolate, and place on parchment to set
- To create texture, tap the fork on the chocolate when it begins to thicken
- Store in the refrigerator and enjoy!