Well. Well well well. I was flipping through an old cooking notebook during the SNOWSTORM IN APRIL (ahem) last weekend and I rediscovered something I immediately knew I had to make for the blog. My friends, I have a simple, yet smashing treat for you today. These cinnamon chocolate creams are a truffle-like confection that take almost no time to make (if you cheat and use the microwave like I do) and get loads of compliments and requests.
This recipe was given to me in college by my friend Amy, who would make them every Christmas. They were a staple of her Gramma Dye’s yearly Christmas bakes, and for a while they became part of my yearly Christmas bakes, then at some point I stopped making them. WHY?? I DON’T KNOW! I just made them again and brought them to a party and I’m about ready to make 3 more batches.
The way we’ve always done it is to simply scoop a spoonful into mini cupcake papers, though the end result tends to look a little messy and the butter from the recipe always tends to leave a little bit of a grease-stain on the paper. This does not bother me in the slightest because I read Sassy magazine as a teenager and know Beauty and the Beast by heart, and I know that real value lies not in appearance but in content, but when gifting them to others you may want to coat them in something to make them a little prettier. And, my dearies, I have you covered here. There are SO many options to explore.
For the batch I have photographed here, I rolled them up into balls and coated them in a fine dusting of Dutch process cocoa and cinnamon. Other options include nonpareils, candied nuts, jimmies (if you’re in New England, sprinkles if you’re anywhere else), toasted coconut, dyed caster sugar, or get really fancy and coat them in melted chocolate. Enjoy!
- 16oz chocolate chips (1⅓ bags)
- 4 tsp butter
- 1 rounded tsp cinnamon
- 14oz can sweetened condensed milk
- Melt the butter and chocolate together in a double boiler, if you're a real kitchen type person. If you're super busy and/or lazy like me, go ahead and melt those chips in the microwave, but do it slowly. 30 seconds at a time for 1.5 minutes, then 10 seconds at a time, stirring thoroughly after each turn.
- Once the chips and butter are melted together, add the cinnamon and mix well.
- Add the sweetened condensed milk and mix well.
- Using a kitchen spoon or a small scooper, drop delicious rounded blobs into mini paper cuplets and let cool.
- If you want to coat them, you can wait until it's all cool and just roll them into balls in your hands, your body heat will melt the top layer and allow whatever you're coating them in to stick.