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Ancho Chile Truffles

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Serving size: 72 Prep 1 hr Cool 2 hrs refrigerate

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Rate this recipe 4.4/5 (8 Votes)
Ancho Chile Truffles 1 Picture

Ingredients

  • 3/4 cup heavy cream
  • 1 pound semisweet chocolate, finely chopped
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup coffee liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ancho chile powder
  • 1/8 teaspoon teaspoon cayenne pepper
  • 1/2 cup flaked coconut, processed with 1 tbsp confectioners sugar
  • 1/2 cup dark cocoa powder, mixed with 1/2 tsp ancho chile powder
  • 1/4 cup red nonpareils

Details

Preparation

Step 1

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.

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