Fondue Truffles

Directions

1. 1
   Heat chocolate in one pan.
2. 2
   Heat cream in another pan.
3. 3
   After both have been heated add the cream to the chocolate and refrigerate for 1 hour.
4. 4
   Later, us a melon baller to make balls. Freeze the balls for 1 1/2 hours.
5. 5
   Dip balls in flour then eggs. Roll in premixed breadcrumbs, sugar and cinnamon.
6. 6
   Freeze again.
7. 7
   Heat a fondue pot with peanut oil and lightly fry the chocolate balls.