Ancho Chile Truffles

Serving size: 72 Prep 1 hr Cool 2 hrs refrigerate

Ancho Chile Truffles

Photo by Lee C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup heavy cream

  • 1

    pound semisweet chocolate, finely chopped

  • ¼

    cup unsalted butter, cut into pieces

  • ¼

    cup coffee liqueur

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon ancho chile powder

  • teaspoon teaspoon cayenne pepper

  • ½

    cup flaked coconut, processed with 1 tbsp confectioners sugar

  • ½

    cup dark cocoa powder, mixed with ½ tsp ancho chile powder

  • ¼

    cup red nonpareils

Directions

1. Line a rimmed baking sheet with nonstick foil. 2. Heat cream in a small saucepan until simmering. Place chocolate and butter in a large bowl; add cream and stir until smooth. Add liqueur, cinnamon, chile powder and cayenne; stir until combined. Refrigerate for 2 hours, until firm enough to roll into balls. 3. With wet hands, shape 2 tsp of the chocolate mixture into balls. Roll in coconut, cocoa powder or nonpareils. Place on baking sheet and refrigerate for 2 hours.


Nutrition

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