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Prep 35min
Total3hr10min
Servings24
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Ingredients
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
tablespoon butter or margarine
1/4
cup whipping cream
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
Powdered sugar, if desired
Unsweetened baking cocoa, if desired
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Steps
1
Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
2
Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
3
Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
4
Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
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Like the photo? To serve truffles like this, punch small hole in bottom of silver paper candy cups. Insert an 8- to 12-inch lollipop stick through bottom of a cup and then into a truffle. Wrap thin ribbon around the stick. Place truffle "pops" in a simple silver cup or pitcher.
Make truffles up to one week before serving.
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