Ancho Chile Truffles

Ancho Chile Truffles
Adapted from bhg.com
Ancho Chile Truffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Adapted from bhg.com

Ingredients

  • 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

Directions

1. In a medium saucepan combine whipping cream, the 1 tablespoon ancho chile pepper, cinnamon, cayenne pepper, and salt. Bring to boiling. Remove from heat; cover saucepan and let mixture stand for 2 hours. 2. 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 perfectly smooth. 3. Pour chocolate mixture into a parchment- or waxed paper-lined 13x9-inch baking pan. Chill for 2 to 4 hours or until set. 4. 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. 5. In a small bowl combine cocoa powder and the 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 serving time, up to 2 hours.* If chilled longer than 30 minutes, let stand at room temperature for 30 minutes before serving. *Make-Ahead Directions: Store, tightly covered, in the refrigerator for up to 2 weeks.

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