1 Heat the cream in a medium-sized pan and remove it from the heat as soon as it starts to smoke.

2 Off the heat, add the chocolate to the cream and let it melt without stirring for 2 to 3 minutes, then stir until the mixture becomes smooth and shiny. If necessary, put the pan back on the switched-off plate.

3 Add the cinnamon and salt and stir one last time.

4 Chill for 2 hours until the ganache sets.

5 Take the chocolate out of the fridge, put the cocoa powder in a small bowl.

6 Using a teaspoon, scoop out small amounts of ganache and shape them into balls in the palm of your hands, then roll them in the cocoa powder.

7 Store in an airtight box in the fridge for up to 1 week.