I’m adding this recipe to my Christmas cookie list.
12 oz bag semisweet chocolate chips (2 cups)
1 T butter or margarine
1/4 cup whipping cream
1 tsp vanilla
1/2 tsp cinnamon
unsweetened baking cocoa
1. In a 2-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat. Stir in whipping cream, vanilla and cinnamon. Refrigerate 30-60 minutes, stirring frequently, just until firm enough to roll into balls.
2. Line cookie sheet with foil or parchment paper. Drop chocolate mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour until firm.
3. Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in an airtight container or refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.