Chocolate Biscoff Truffles

Ingredients

• 3 ounces dark chocolate, chopped
• 1/4 cup heavy cream
• 1/4 teaspoon vanilla
• 2 ounces Biscoff Spread
• 1/4 cup cinnamon

Directions

1. Set a medium saucepan with a heavy base over medium-low heat and warm the heavy cream. Add the chocolate and cook, stirring often, until the chocolate has melted. Stir in the vanilla, take the pan off the heat, and immediately mix in the Biscoff spread until everything is smooth.
2. Transfer the mixture to a bowl and freeze it until firm but still workable, about 1 1/2 hours. Put the cinnamon in a shallow bowl. Scoop 1 tablespoon of the mixture and roll it between your palms until it forms a ball. Turn the truffle in the cinnamon to cover it, then set it on a plate. Repeat with the rest of the mixture. Return the truffles to the freezer for 10 minutes so they firm up. Serve.