1 cup 60% cacao bittersweet chocolate baking chips
3/4 cup whipped topping
1/4 teaspoon ground cinnamon
1 cup milk chocolate chips
1 teaspoon shortening
Optional toppings: Crushed peppermint candies, sprinkles and chopped nuts
In a small saucepan, melt bittersweet chips over low heat. Transfer to a bowl; cool to lukewarm, about 7 minutes.
Beat in whipped topping and cinnamon. Place in the freezer for 15 minutes or until firm enough to form into balls. Shape mixture into 1-in. balls.
In a microwave, melt milk chocolate chips and shortening; stir until smooth. Dip truffles in chocolate and place on waxed paper-lined baking sheets. Immediately sprinkle with toppings of your choice. Refrigerate until firm. Store in an airtight container in the refrigerator.
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