Ingredients

• 12 ounces semisweet chocolate
• 1 (4 ounce) package cream cheese, softened
• 2 tablespoons heavy whipping cream
• 2 tablespoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1/2 cup finely chopped walnuts

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Instructions

1. Combine chocolate, cream cheese, and heavy cream in a saucepan over medium heat; cook and stir until chocolate is melted and mixture is smooth, about 5 minutes. Remove from heat and stir in 1 tablespoon cinnamon, vanilla extract, and nutmeg.
2. Pour chocolate mixture into a small bowl and refrigerate until firm but still pliable, 1 1/2 to 2 hours.
3. Combine remaining 1 tablespoon cinnamon and walnuts in a shallow bowl.
4. Roll chocolate mixture into balls and set on a plate. Sprinkle walnuts on top, pressing walnuts to make sure they stick. Refrigerate truffles until fully firm, 8 hours to overnight.