Decadent Mocha Cappuccino Truffles

Instructions

1. 1

   In a small bowl, combine the boiling water, espresso powder, and 1 teaspoon of the cinnamon. Set aside to allow the espresso to dissolve.

2. 2

   In a small saucepan, bring the heavy cream just to a boil over medium heat. Remove from heat and whisk in the chopped bittersweet chocolate and softened butter until smooth and well combined.

3. 3

   Stir the espresso mixture into the chocolate cream until fully incorporated. Cover the surface with plastic wrap and refrigerate for 1 hour, or until the mixture is firm enough to handle.

4. 4

   In a small bowl, combine the remaining 1-1/2 teaspoons cinnamon and the granulated sugar. Using a small cookie scoop or spoon, portion the chilled chocolate mixture into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.

5. 5

   Place the coated truffles on a parchment-lined baking sheet and refrigerate for at least 2 hours, or until firm, before serving.