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Spicy Chocolate Cinnamon Cane Sugar Truffles

From the kitchen of field editor Shawn Barto of Winter Garden, Florida: I created these truffles to use the spicy chocolate cinnamon cane sugar, and they are really delicious. I used Ghirardelli 60% cocoa chocolate chips, and Ghirardelli dark chocolate melting wafers.


  • 16 oz semi sweet chocolate chips
  • 3/4 c heavy cream
  • 2T butter
  • 1 T honey
  • 1 to 2 T Gustus Vitae spicy chocolate cinnamon cane sugar, plus more for sprinkling
  • 1t vanilla
  • 1/4 t almond extract
  • 1 12 oz bag dark chocolate melting wafers


  • Place chocolate chips in a heatproof bowl and set aside. In a smaller microwave safe bowl, combine cream, butter, honey, and spicy chocolate cinnamon sugar. Heat in microwave in 30 second increments until hot, but not boiling. Pour hot cream mixture over chocolate chips, and let stand for 5 minutes, or until chocolate chips are melted. Add extracts, and stir to combine. Chill in refrigerator for 30 minutes to 1 hour or until slightly firm. Drop by tablespoons onto a sheet pan. Freeze for 15 minutes, or until very firm. Melt chocolate melting wafers according to package directions, dip truffles one at a time, and sprinkle with more spicy chocolate cinnamon sugar before chocolate sets. Store in refrigerator. Makes about 30 truffles.

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