Cinnamon Truffles

2 c. chocolate chips

1 tbsp. butter

¼ c. heavy cream

1 tsp. vanilla

½ tsp. ground cinnamon

powdered sugar

baking cocoa

Directions:

Line cookie sheet with foil or parchment paper.

Melt chocolate chips and butter in heavy 2-quart saucepan over low heat, stirring occasionally.

Remove from heat.

Stir in cream, vanilla and cinnamon.

Refrigerate 30-60 minutes, stirring frequently, just until firm enough to roll into balls.

Drop by spoonfuls onto cookie sheet.

Shape into balls.

If mixture is too sticky, refrigerate until firm enough to shape.)

Sprinkle half of the truffles with powdered sugar and half with cocoa.

Store in airtight container in refrigerator.

Remove truffles from refrigerator about 30 minutes before serving.

Serve at room temperature.