Hot Cinnamon Chocolate Truffles brings one thought to mine that would be a wonderful Valentine Day Chocolate Truffle. The bright red cinnamon is infused into White Chocolate ganache. The secret is using cinnamon oil which has very high essential oil that packs lots of flavor and heat. The cinnamon oil bonds with white chocolate giving first sweet cinnamon flavor then hits you with a pleasant warm heat.
Valentine Day Chocolate Truffles is a perfect chocolate to make for special loved one. By using just a few ingredients becomes a luscious chocolate center. Knowing to how to use just the right chocolate, cream, butter, corn syrup, some special flavoring and the right liquor is key to success.
Hot Cinnamon Filling to put some heat into the love:
To really kick the heat up a few notches higher, put some Carolina Reaper Chili Powder into the infusion. This will really give a new meaning to a Valentine Day Truffle. That will first give a sense of sweet heat, then comes the max burn setting the whole mouth on fire. Caution this is only for the special person who really loves the intensity of heat.
How to make Hot Cinnamon Filling:
To make the Hot Cinnamon Filling start with scalded heavy cream in heavy sauce pan. Then add the white chocolate, softened butter to hot cream, cover sauce pan and let rest for 5 minutes. The heat from cream and residual heat in sauce pan will melt the white chocolate. Don’t be tempted to leave heat on ganache mixture, this can cause chocolate to seize up. After about 5 minutes, stir in cinnamon oil, cinnamon flavored liquor and red food coloring. Beat with spatula until all chocolate is melted and forms creamy emulsion. This should take just a few minutes. Cover filling with plastic wrap and refrigerate for about an hour to firm up. Then mixture can be beaten with paddle attachment in heavy duty mixer, until light an fluffy.
Putting some extreme heat into filling:
Wanting some extreme extra heat, try adding some Carolina Reaper Chili powder into the hot cream mixture. Note this new trendy concept chili powder is some of the very hottest powder available. Use this chili powder with greatest of caution, too much Carolina Reaper powder can be dangerous. Add only small amounts of powder, try 1/8 teaspoon at a time. Tasting after each addition to achieve just right amount of heat. Next beat this Hot Cinnamon Filling until smooth, then cover and cool until just about firm about 1 hour in refrigerator. Now the mixture is ready to be beaten with paddle attachment until light and fluffy. This can be piped into truffle shells or scooped into balls. Note if mixture is too soft chill in refrigerator for 30 minutes for better handling.
Chocolate Black Forest Cherry Truffles for the sweet Cherry lover:
Enjoy chocolate covered cherries then try this Valentine Day Truffle. Chocolate Black Forest Cherry Truffles has a sweet dark cherry flavored filling with chopped dried cherries and cherry liquor. If you like chocolate covered cherries this is 100 times better. The concept is simular based to Hot Cinnamon Truffle Filling. This can be accomplished by replacing cinnamon oil with cherry compound, chopped dried cherries and cherry liquor.
Raspberry Chambord Truffles
Craving the taste for some tangy raspberry, then Raspberry Chambord Truffles hits the spot. This truffle filling infuses raspberry paste and Chambord Liquor into white Chocolate ganache. I have made Rasberry Chambord Truffles two different ways one using dark chocolate ganache base. The dark chocolate is more dominate with less of raspberry flavor profile. The White Chocolate Ganache is sweeter and brings out raspberry and Chambord flavors more to the front, giving a more rasberry overall flavor. Finally coating the finished truffle filling with some Dark Couverture Chocolate matches it perfectly.
Tempering Couverture Chocolate:
https://www.chocolatetemperingmachines.com/products/chocovision-revolation-2B-rev2B-chocolate-tempering-machineTempering Couverture Chocolate is extremely important! Dark chocolate needs the fats to be completely melted. So at least 108° F to get all the fats melted. Then the chocolate needs to be cooled down and seeded with some tempered chocolate. I use beta cocoa butter crystals to seed chocolate it works 99% of time. The chocolate needs to be cooled down to at least 88°F, this is good working chocolate temperature. Using chocolate tempering machine really helps maintain proper temperature. A tempering machine makes whole process easy. Recommend Chocovision tempering machine for starting out. The machine I use tempers about 1.5 pounds chocolate. This is more then enough chocolate to coat two small batches of truffles.
| Servings | Prep Time |
| 24 Large | 10 Minutes |
| Cook Time | Passive Time |
| 5 Minutes | 2 Hours |
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Perfect chocolate for loved one. Using one of various combinations to base filling creating your special chocolate truffles.
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- 4 Tablespoons heavy cream
- 1 Tablespoon light corn syrup
- 14 Ounces white chocolate Buttons
- 2 Tablespoons unsalted butter Diced
- 4 Tablespoons Liquor Depending on flavor profile
- 1 Teaspoons Flavoring Depending on flavor profile
- 18 Ounces dark couverture chocolate Tempered
- 1/2 cup dried cherries minced finely
- 3 Tablespoons Cherry Liquor Bailey’s Cherry Cream Liquor
- 3 Ounce Dry Dark Cherries Chopped finely
- 18 Ounces for dark couverture chocolate Tempered
- 1/4 cup freeze dried raspberries ground fine in mortar & pestle
- 3 Tablespoons Chambord Liquor
- First heat heavy cream and light corn syrup almost to boil. Remove from heat.
- Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
- After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
- Finally to finish truffle filling add cinnamon oil and cinnamon liquor. Beating well until combined.
- Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color. Cover Hot Cinnamon Truffle Filling with plastic wrap and refrigerate for hour until firm.
- Beat the filling with paddle attachment until light and fluffy. Note if the Cinnamon Hot Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
- Using a #70 scoop portion Cinnamon Hot Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
- Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Place cinnamon red hot candie on each truffle before chocolate totally sets.
- Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.
- First heat heavy cream and light corn syrup almost to boil. Remove from heat.
- Next add white chocolate and butter to the hot cream and cover with lid. Let rest for 5 minutes covered.
- After 5 minutes of resting time, remove lid off chocolate and beat well until smooth consistency.
- Finally to finish truffle filling add cherry paste, cherry liquor and chopped dried cherries. Beating well until combined. Then add 1/8th teaspoon of red food coloring beating until even color. Adding additional red food coloring if needed to achieve proper red color.
- Cover the Black Forest Cherry Truffle filling and chill for one hour in the refrigerator.
- Beat the filling with paddle attachment until light and fluffy. Note if the Black Forest Cherry Truffle Filling is too stiff warm in microwave for 30 seconds. Too stiff of mixture is very hard on stand mixer.
- Using a #70 scoop portion Black Forest Cherry Truffle Filling onto tray lined with parchment paper. Then roll by hand each scoop of truffle mixture into round ball. Chill round truffle filling for 30 minutes. Note start tempering Dark Chocolate while forming truffle balls.
- Using chocolate coating fork to hold truffles, dip the truffle filling balls into tempered dark chocolate. Remove excess chocolate from bottom of fork and place on parchment paper until chocolate coating is firm. Garnish with Valinetines Sprinkles or Colored Chocolate.
- Trim off excess chocolate foot of each truffle with pairing knife. Then store in tight container until packaging.
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