Cappuccino Truffles

These are beautiful and delicious little chocolate truffles, made by filling store-bough shells with a dark chocolate ganache, and coating them with a cocoa-cinnamon powder.

• 200 ml 35% cream
• 5 g (1 tsp) Instant Espresso Powder
• 30 g Glucose Syrup
• 200 g Dark Chocolate
• 2 g (1/2 tsp) Ground Cinnamon

• 50 pieces Dark Chocolate Truffle Shells

• 400 g Dark Chocolate for dipping

• 600 g Cocoa
• 500 g Icing Sugar
• 30 g Cinnamo

1. In a pot, combine the cream, espresso, and glucose. Bring to a boil.
2. Pour cream mixture onto dark chocolate, and allow to sit for 2 to 5 minutes.
3. Gently stir until all ingredients are well combined, then stir in cinnamon.
4. Allow mixture to cool to working temperature - 32 degrees C - then pipe into shells. Fill to just below the shells' inner surface near the top, to leave room for capping.
5. Once set, cap the shells with pre-crystallized dark chocolate, using a little extra chocolate to give it complete roundness.
6. Coat the shells in dark chocolate by placing some chocolate on your hand, then rolling 3 or 4 truffles between both hands. You want a thin, even coating. Now roll those 3 or 4 truffles in a mixture of icing sugar, cocoa, and cinnamon. Shake off excess powder, and place on parchment paper to set.

Store at room temperature. Keeps for 3 weeks.