Let the kids keep their Snickers bars this year. Grown-ups deserve to have a more sophisticated chocolate confection for Halloween,and creamy chocolate truffles flavored with cinnamon certainly make the cut.
A truffle starts with a soft mixture of chocolate and heavy cream known as a ganache. In this recipe, Coffee Mate Natural Bliss Cinnamon Cream is used in place of the heavy cream. This product provides the cream that is needed to soften the chocolate as well as the cinnamon that gives these truffles their distinct devil’s food flavor. The ganache is chilled, rolled into balls and then rolled in a coating of cocoa powder, sprinkles, nonpariels or chopped nuts. They can also be dipped in melted chocolate or vanilla candy coating and chilled. This creates a candy with a chocolate center that is nearly liquid at room temperature, somewhat like a liqueur.
Devilishly Good Truffles
2 c. dark chocolate chips
1/2 c. Coffee Mate Natural Bliss Cinnamon Cream coffee creamer
1 tbsp. light corn syrup
1 1/2 tbsp. unsalted butter (no substitutes), cut into pieces, at room temperature
Halloween sprinkles, chopped nuts, cocoa powder for coating
Place chocolate chips in microwave-safe bowl. Melt in microwave at 100% power for 1 minute. Stir, return to microwave and continue heating at additional 15 second intervals until completely melted.
Place Coffee Mate in glass cup. Heat in microwave for 30 seconds or until warm to touch. Stir in corn syrup and salt. Add to chocolate mixture, stirring until completely incorporated and mixture is smooth. Cover bowl with cling wrap and set aside for 3 minutes. Uncover, stir in butter until it melts and blends with chocolate mixture. Recover and place bowl in refrigerator for at least 1 hour. Mixture should be scoopable and have the texture of soft modeling clay before working.
Prepare a baking sheet with waxed paper. Scoop chocolate onto sheet by rounded teaspoonsful. Using your hands, roll each spoonful of chocolate into a ball. Roll each ball in coating of choice. Store in airtight container in refrigerator, or freeze. Remove from refrigerator and allow to come to room temperature before serving. Makes 32.
If chocolate becomes too soft and sticky, return mixture to refrigerator for 20 minutes.
Be sure that all of your containers and tools are completely dry. Any traces of water will make the chocolate “seize” and will ruin the entire batch.