12 ounce package semisweet chocolate pieces
cup whipping cream
teaspoon unsweetened cocoa powder
teaspoon ground cinnamon
Melted semisweet chocolate (about 1 oz.) or chocolate decorating icing
Red cinnamon candies
- Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.
- In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.
- Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.
Nutrition Facts(Chocolate Squares)
- Per serving:
- 78 kcal cal.,
- 5 g fat
- (3 g sat. fat,
- 2 g monounsatured fat),
- 6 mg chol.,
- 8 mg sodium,
- 9 g carb.,
- 1 g fiber,
- 8 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet