Stacey's Mexican-Inspired Cinnamon Truffle Ingredients:
20 oz Guittard 64% dark chocolate couverture
4 oz Guittard 38% milk chocolate couverture
12 oz heavy cream, organic
2 tsp vanilla bean paste
1 tbs cinnamon
1.5 oz butter, salted, organic
3 oz glucose
Turbinado Sugar, organic
Additional Guittard chocolate for enrobing
Pyrex measuring bowl
Immersion blender with whisk attachment
Spiral Dipping Utensil from the Ateco Dipping Tool Set
As always I tempered the chocolate first.
Works pretty well.
Then I heated the cream and glucose in the microwave until it was about 100F.
Then I added this cinnamon mixture back to the cream, and added the vanilla.
Once the cream had cooled to about 90F, I poured it in on top of the tempered chocolate.
I stirred until it was nice and smooth before plopping in the butter.
I covered it in plastic wrap and then let it sit overnight before rolling.
Once it was set, I used my 1-1/8" scooper to scoop out truffle balls.
I rolled some of these in a mixture of cacao nibs, turbinado sugar, and chocolate flake.
I noticed because the cacao nibs are so much larger than the turbinado sugar and chocolate flake, they tend to take over. I had to roll them again in turbinado sugar so that the sugar could fill in the cracks. They came out like this:
And as an added bonus, I have video for you of me rolling truffles! How exciting! Well, I guess it's exciting if you don't know what I mean by rolling truffles... Now you can see! :) You can also see how I rolled it additionally in the turbinado sugar again afterward.
Some I packaged just like this, for my mom to give to some of her friends, in a cute little 2-piece package.
The rest of the truffles, I decided to go all the way, and dip them after rolling them in the cacao nib / sugar mixture, like I did to the Guinness Truffles. I'm pretty much running out of ways to finish truffles, so I hope you don't get bored of the same ol' things... I used a 5:1 mix of the dark:milk Guittard chocolate to dip these.
This week you get spoiled by not just one but TWO videos. In this second video, I show you how I dip the truffles in chocolate with the spiral dipping utensil.
I sprinkled a little bit of cinnamon on some of these, for decoration.
All lined up in their cute little cups...
And lastly, a cut version. You can see that one of the cacao nibs made a divot down the center of the truffle as the knife pushed down on it.