Cinnamon Truffles Recipes

CINNAMON TOAST CRUNCH™ CHOCOLATE TRUFFLES

Cinnamon Toast Crunch™ Chocolate Truffles image

These sweet little chocolate truffles are filled with a mixture of cookie butter, marshmallow creme, Cinnamon Toast Crunch™ cereal and cream cheese. They can be made in advance for friends and loved ones.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 45

Number Of Ingredients 7

Ingredients

3 cups Cinnamon Toast Crunch™ cereal
1/2 cup cookie butter spread
1/2 cup marshmallow creme
4 oz cream cheese, softened (from 8-oz package)
1/4 teaspoon ground cinnamon
Additional Cinnamon Toast Crunch cereal
8 oz semisweet baking chocolate, melted

Steps:

Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Truffle, Sodium 30 mg, Sugar 6 g, TransFat 0 g

CINNAMON TRUFFLES

Cinnamon Truffles image

Try something surprisingly easy. With just a few ingredients you can have homemade truffles!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 24

Number Of Ingredients 7

Ingredients

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 tablespoon butter or margarine
1/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Powdered sugar, if desired
Unsweetened baking cocoa, if desired

Steps:

Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 5 mg, Sugar 8 g, TransFat 0 g

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