Rich, Creamy and Decadent

I absolutely love truffles. Not the mushroom kind, although, I don’t hate those either. . .

This recipe make a delicious, decadent truffle! And it is super easy!

The chocolate mixture blends very nicely together. The inside of the truffle is very smooth.

The hazelnuts add a lovely little crunch. The hazelnut flavor mixes well with the chocolate.

It is an absolute must to refrigerate the mixture overnight. I tried to roll them a little early and it was a huge mess! The chocolate mixture stuck to everything.

Once refrigerated properly, the truffles rolled easily without much sticking.

The cocoa powder and cinnamon give the truffles a lovely powdered look. The powder also gives just a hint of cinnamon to the truffle.

This recipe is certain to impress when you make them!

CHOCOLATE TRUFFLES

3 Ounces Unsweetened Chocolate

1/4 Cup Butter

2 Tablespoons Cream

7 Tablespoons Sifted Confectioners’ Sugar

2 Tablespoons Finely Ground Hazelnuts

Cocoa Powder

Cinnamon

Coarsely grate chocolate and melt with butter. Add cream and stir until smooth. Gradually stir in confectioners’ sugar and hazelnuts. Cover and refrigerate overnight. Roll into teaspoon size balls. Combine cocoa powder with a little cinnamon. Roll balls in powder. Refrigerate until ready to serve.