Hot Chocolate Truffles

• 1 lb semisweet chocolate
• 1 cup hot whipping cream
• peanut oil
• 2 cups sifted flour, on a plate
• 3 eggs, beaten with a pinch of salt in a wide bowl
• 1 12 cups fine white breadcrumbs
• 1 12 cups sugar
• 14-13 cup cinnamon

1. GANACHE: Melt the chocolate over hot weater.
2. Stir the chocolate until it is completely smooth, then stir in the cream.
3. Let set half an hour, refrigerate until chilled.
4. TRUFFLES: Scoop out 1 tablespoons chocolate with a melon baller and roll in palms of your hands or make balls 1-inch in diameter.
5. Arrange on parchment-lined cookie sheets and place in the freezer for 1 1/2 hours.
6. Remove the chocolate balls from the freezer and roll 4 at a time in the flour, then roll one at a time in the palms of your hands.
7. Next roll the balls in the beaten eggs, coating them completely, and then one by one, roll them firmly in the palm of your hands.
8. Finally, roll the balls in the crumb mixture, coaring them completely, and then one by one, roll then firmly in the palm of your hands.
9. Freeze for an hour.
10. Heat the peanut oil in a heavy saucepan to 350F Lower 4 truffles at a time into the hot oil; let brown and crust for about 10 seconds, then drain on paper towels.

semisweet chocolate, hot whipping cream, peanut oil, flour, eggs, white breadcrumbs, sugar, cinnamon

Taken from www.food.com/recipe/hot-chocolate-truffles-402183 (may not work)