Nougat / cinnamon truffles

Ingredients for Nougat / cinnamon truffles

Instructions for Nougat / cinnamon truffles

To prepare the Nougat / cinnamon truffles recipe, please follow these instructions:

Bring cream and cinnamon into a pan.
Heat the mixture while stirring to the boil.
Let it simmer a few minutes then.
Chop chocolate and nougat into smaller pieces and put it in a bowl.
Pour the hot cream over nougat and chocolate.
Let it stand for a minute and start stirring carefully until it becomes a uniform mass.
Add butter and vanilla sugar.
Find the elephant forward and whip well until it has truffle consistency. (The dough may be a little wet / liquid yet, but it will solidify better in the refrigerator.)
Put it in the fridge for 12 hours (overnight).
When the dough is cold roll it into balls of desired sizes.
Put the balls in the freezer for an hour until they are completely cold.
Melt the dark chocolate and roll the balls into it.
Put the balls on a piece of baking paper to drip and decorate them with a cream before the chocolate solidifies.
When the chocolate is solidified, place the beads gently on a plate and put in the refrigerator (preferably overnight) until they are completely solid in the consistency again.

tips:
The truffles are a 3 day project. Day 1: Make the dough. Day 2: Form and deepen them. Day 3: Eat them.