1. In a vessel put cinnamon powder, 100 gm boiled & cooled fresh cream, 200 gm chopped Fruit peels. Mix it well.
2. Keep aside for at least 2 hours.
3. Melt and temper Dark Chocolate.
4. Put it in mould, turn mould upside down to make hollow shells.
5. Cool shells in refrigerator for 15 minutes, take shells out and fill up with cinnamon & fruit peels and cream mixture.
6. Top of the shell with balance melted dark chocolate.
7. Cool in refrigerator for 15 minutes.
8. Tap out each chocolate lightly from the mould.
9. It tastes delicious with a hot cup of Cocoa!

Makes:600 g
Time required:1 Hr 20 Min