Have you heard that Valentine’s Day is around the corner?
For years, it was always just me, Ben and Jerry on February 14th. And then I realized that this Hallmark holiday is the perfect excuse to eat decadent chocolate and pink treats. I won’t bother filling you in on how that that took because I’m embarrassed by all the years I wasted by not maximizing my chocolate intake.
This year, I’m excited to share some of my favorite Valentine’s Day treats, starting with these cinnamon chocolate truffles!
According to Match.com, more than 25% of adults would prefer to eat dinner at home as opposed to going out for Valentine’s Day. I don’t know about your plans but I’m definitely all about making a nice dinner at home. Of course, the best part of Valentine’s Day dinner is dessert.
As far as I’m concerned, there’s nothing quite as decadent as chocolate truffles. I like mine small enough to enjoy in one or two bites – just the right amount of chocolate. Side note – I make them small so I can eat more than one and be guilt-free.
This recipe is flexible in that, cinnamon lovers can be generous in measuring out the ground cinnamon but people who just want a hint of cinnamon can lower it to 1 tablespoon.
- 10 Ounces bittersweet chocolate
- ¾ Cup heavy cream
- 2 Tablespoons cinnamon
- 2 Tablespoons cocoa powder
- 2 Tablespoon granulated sugar
- 2 Teaspoon cinnamon
- Cinnamon Imperials (optional)
- Place chocolate in a medium bowl and set aside (If it is in bar form, break apart with your hands)
- Heat the heavy cream over medium heat on the stove top until it starts to simmer
- Pour over chocolate and let sit for 5 minutes
- Stir chocolate mixture until completely melted
- Once completely smooth, mix in the ground cinnamon
- Place in fridge until hard – about 2 hours
- Once chocolate has hardened, remove from fridge and using a spoon or clean hands, form into 1 inch balls
- In a small bowl, combine topping ingredients
- Roll balls in topping and top each with a cinnamon imperial
- Refrigerate until ready to enjoy