Cinnamon Truffles

Ingredients:

For Truffles
8 ounces semisweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
3 tablespoons unsalted butter
ground cinnamon (take as much as desired. I love cinnamon for christmas so I use A LOT)

For coating
Powdered Sugar
Cinnamon

How To:

Heat the cream in a small saucepan over medium heat. Bring to a boil.
Take off the oven and add chopped up chocolate immediately.
Stir until all the chocolate is melted and smooth.
Let cool off a couple minutes. Then add the butter and cinnamon stirring until smooth.
Cover and place in the refrigarator until the truffle mixture is firm (This might take a couple hours or overnight).
For the coating mix ca. 2 tbls. powdered sugar with ca. 1 tsp cinnamon and place on a plate.
Remove the truffle mixture from fridge.
With hands form small bite-sized balls out of chocolate mix.
Roll the truffles in the coating and place on a parchment lined baking sheet or tray.
Cover and place in fridge until firm again. Truffles can be kept in the fridge for up to a couple of weeks or else frozen for a couple months.
Bring to room temperature before serving.