Cinnamon-chocolate truffles

Total time: 2hr 25m
Preparation Time: 25m

For 30 piece

Nutritional Information

Contains 57 Kcal, 1g Protein, 5g Carbohydrates, 4g Fat


  • Truffles
  • 1 dl full cream
  • 250 g dark chocolate (64% cocoa), finely chopped
  • Decorate
  • a little sea salt
  • 4 tbsp cocoa powder
  • 0.5 tsp cinnamon

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  • Truffles

    Place the cream in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Stir with the whisk on a hand mixer until the chocolate has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.
  • Decorate

    Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Mix the cocoa powder, cinnamon and Fleur de Sel in a deep bowl and toss the truffles in the mixture.
  • Shelf life:

    Keep in the fridge in an airtight container for approx. 1 week, separated into layers with baking paper.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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