Cinnamon Chocolate Truffles (nama chocolate)

Cinnamon Chocolate Truffles- inspired by Japanese nama chocolates, a few simple ingredients come together to make a truly spectacular confection.

Cinnamon Chocolate Truffles (nama chocolate)

These cinnamon chocolate truffles are inspired by Japanese nama chocolates. A few simple ingredients come together to make a truly spectacular confection.

Course Dessert

Cuisine French, Japanese

Keyword nama chocolate

Prep Time 5

Cook Time 30

Total Time 35

Servings Truffles

Calories 2204kcal

Equipment

Ingredients

8 oz good quality dark chocolate I used 60% bittersweet Ghirardelli
1 cup heavy cream you will be using 5.3 ounces of it
6 in Ceylon cinnamon quills 2 three inch quills or 1 five inch quill plus another small piece
1-2 vanilla beans split lengthwise
dutch process cocoa powder
ground cinnamon to taste

Instructions

Prep

Line a 6x8" baking dish with parchment paper (or be lazy and use plastic wrap like I did).
My baking dish said 6x8 but the bottom was closer to 5x7. The thickness of the final product will depend on how big the dish is, so be careful not to go too big! You can always double the recipe and use a bigger container.

Cook

Pour the heavy cream in a small saucepan with cinnamon quills and vanilla beans (split lengthwise).
1 cup heavy cream, 6 in Ceylon cinnamon quills, 1-2 vanilla beans
Heat over medium-low heat until simmering. Keep at a bare simmer for a few minutes, cover, and set aside to cool.
Cut the chocolate into shavings or small pieces and place in a heatproof bowl.
8 oz good quality dark chocolate
Strain the cream (I squeezed the cream out of the cinnamon quills to get that extra cinnamon-y cream out) and measure out 5.3 ounces of it, to get the 3:2 ratio.
Pour the 5.3 ounces over the chocolate shavings, and set aside the rest (you can add sugar and whip it, or add it to a drink perhaps?).
Place the bowl on small saucepan with about an inch of water in it, and heat over medium-low heat.
Make sure the water doesn't touch the bottom of the bowl.
Also, make sure that water doesn't get into the bowl of chocolate, or it will seize and be RUINED!
Gently stir the chocolate and cream until it starts getting warm and the chocolate starts melting. Be careful not to let it get it too hot, or the chocolate will start to separate.
Once most of the chocolate is melted, remove from heat and keep stirring until chocolate is completely melted.

Set

Pour into the container, smooth the surface, and place in refrigerator to set. This can take several hours.

Cut

Remove the chocolate from the baking dish and place on cutting board.
Cut the rounded edges off, and cut into squares.
Toss in a mixture of cocoa powder and cinnamon powder. I grated my cinnamon quill on a microplane, and added to taste. I liked mine with lots of cinnamon!
ground cinnamon, dutch process cocoa powder

Store

Cover and store in refrigerator.

Notes

Infused cream recipe adapted from: Amazing food made easy

Nutrition