Ancho Chile Truffles
Servings: 30 truffles
Chocolate truffles with a kick from some ancho chiles! Easy to make at home and perfect gift at the holidays for the chocolate lover on your list.
- 1 1/2 cups whipping cream
- 1 tablespoon ground ancho chile pepper
- 1 tablespoon ground cinnamon
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 pound bittersweet chocolate, chopped into 1/2-inch pieces
- 2 cups unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons ground ancho chile pepper
In a medium saucepan combine cream, 1 tablespoon ancho chile pepper, cinnamon, cayenne pepper, and salt. Bring to boiling. Remove from heat. Cover saucepan; let stand for 2 hours. Reheat cream mixture over medium heat just until boiling. Add chocolate pieces. Let stand for 5 minutes. Stir until chocolate is melted and mixture is smooth. Pour chocolate mixture into a parchment- or waxed-paper-lined 13x9x2-inch baking pan. Chill for 2 to 4 hours or until set. Using a 1-inch scoop or a measuring tablespoon, scoop chocolate mixture into balls (about 30 balls). Quickly roll balls between palms of your hands to smooth the surface. Place on waxed paper. If necessary, chill for 5 to 10 minutes to set up. In a. small bowl combine cocoa powder and 1-1/2 teaspoons ancho chile pepper. Roll balls in cocoa mixture to coat well. Place balls on a parchment- or waxed-paper-lined baking sheet and chill until servingtime, up to 2 hours. If chilled longer than 30 minutes, let stand at room temperature for 30 minutes before serving. TIP: Store truffles, tightly covered, in the refrigerator for up to 2 weeks.