Cinnamon KitKat Truffles

In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt the chocolate using a microwave in 30-second intervals, stirring in between, until smooth, or melt over a double boiler.

Once the chocolate and cream mixture is smooth, stir in the sweetened condensed milk until well combined, then add cinnamon.

Fold in crushed KitKat and stir gently.

Allow the mixture to cool to room temperature, then cover and refrigerate for about 1-2 hours, or until firm enough to handle.

Once the mixture is firm, use a small cookie scoop or your hands to form small balls. If too sticky, lightly dust hands with cocoa powder.

Roll each truffle in your choice of coating: cocoa powder, crushed nuts, or shredded coconut, ensuring they are evenly coated.

Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.