Chop the dark and bittersweet chocolate and place in a large bowl.

In a pan, combine heavy cream and cinnamon powder.

Bring the cream mixture to a boil.

Pour the hot cream over the chopped chocolate.

Mix and whisk the mixture until smooth and shiny.

Line a plate with butter paper and pour the melted chocolate mixture onto it.

Refrigerate for about 2 hours or until set.

After 2 hours, take a spoonful of the truffle mixture and roll it into a small ball quickly.

Place the rolled truffle balls onto a plate and refrigerate for another couple of hours or freeze for an hour.

Melt the coating chocolate in a double-boiler or microwave.

Add butter to the melted chocolate and whisk until melted and smooth.

When the chocolate is warm, dip the truffle balls in the melted chocolate.

Place the coated truffles on a tray lined with butter paper.

Repeat the process for the remaining truffles.

Chill for an hour or roll the truffles in cocoa powder.

Serve and enjoy!