Milk Chocolate Cinnamon Truffles

Name: Milk Chocolate Cinnamon Truffles
Yield: Makes 30–40 truffles
Ingredients: 40 g softened unsalted butter, diced; 250 g good quality milk chocolate (40% cocoa solids), broken into pieces; ½ vanilla pod, split lengthways; 130 ml whipping cream; 15 g liquid glucose or honey; 1 cinnamon stick, crushed; icing sugar (flavoured with ground cinammon if you wish), cocoa powder, or chopped nuts, to decorate; 300 g good quality milk chocolate, tempered, for dipping; 30 g caster sugar

Preparation info

Makes
30–40
truffles

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

These are silky smooth, with a delicate flavour of cinnamon and vanilla – a lovely way of getting children to taste a flavour other than straight milk chocolate. You could also use other spices in it if you wish: nutmeg, cardamom, star anise, liquorice root or bark.

Ingredients

250 g good quality milk chocolate (40% cocoa solids), broken into pieces
130 ml whipping cream

Vegetarian
Chocolate
Gluten-free

Method

Melt the chocolate in a bowl over a bain-marie. Set aside.

Place the cream and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Remove from the heat and set aside. Place a clean and grease-free heavy-based saucepan over a medium heat. Once hot, put all of the sugar in the pan with the crushed cinnamon stick and split vanilla pod. Heat the suga