ANCHO CHILE TRUFFLES
These Mexican chocolate truffles are equal parts sweet and spicy. Roll these ancho chocolate truffles in cocoa powder for a sweet and showy touch.
Provided by BHG Test Kitchen
Time 4h45m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Pour chocolate mixture into a parchment- or waxed paper-lined 13x9-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 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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Cholesterol 17 mg, Protein 2 g, SaturatedFat 7 g, Sodium 49 mg, Fat 11 g, UnsaturatedFat 0 g
ANCHO CHILE AND CINNAMON TRUFFLES
This recipe combines two of my favorite ingredients; chocolate and chiles. The recipe is the creation of the Union Square Grill.
Provided by AlainaF
Categories Candy
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.
- Chop Valrhona dark bitter chocolate into one-inch pieces.
- Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth.
- Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.
- With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.
- Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.
Nutrition Facts : Calories 983.1, Fat 98.5, SaturatedFat 60.8, Cholesterol 122.3, Sodium 304.9, Carbohydrate 63.5, Fiber 34.6, Sugar 2, Protein 25.1
CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR MEAT RECIPE
I love Chipotle Mexican restaurant but it can get expensive to eat there. I found this recipe on recipegoldmine.com courtesy of Steve Ells, CEO of Chipotle Mexican Grill. Enjoy!
Provided by Iron Woman
Categories Mexican
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
- Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
- Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
- Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
PUFFED ANCHO CHILES WITH GUACAMOLE
Yet another great recipe from To Many Cooks by San Antonio cooking school operator Nancy Wood Moorman (www.cookbookmarketplace.com). Mild, flavorful ancho chiles are stuffed with fresh guacamole. Be sure the anchos are freshly dried and still a little supple or they may break as you work with them.
Provided by fluffernutter
Categories Peppers
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
- Discard all but 1 or 2 tablespoons of the oil in the skillet.
- Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
- For guacamole, combine all guacamole ingredients.
- Drain chiles and spoon guacamole into them. Garnish with cilantro.
Nutrition Facts : Calories 851.6, Fat 69.7, SaturatedFat 6.1, Sodium 34, Carbohydrate 60.1, Fiber 13.6, Sugar 33.2, Protein 5.8
CINNAMON TRUFFLES
Try something surprisingly easy. With just a few ingredients you can have homemade truffles!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 7
Steps:
- Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
- Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
- Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
- Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 5 mg, Sugar 8 g, TransFat 0 g
ANCHO CHILE AND BOURBON SAUCE
A wonderful sauce that goes well with everything. I like to add it to rice when cooking. Goes great with pork, chicken and beef.
Provided by Thomas Fitzpatrick
Categories Pork
Time 55m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the bourbon and cook until completely reduced.
- Add the remaining ingredients and cook until reduced by half.
- Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
- Season with salt.
Nutrition Facts : Calories 491.6, Fat 8.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 363.7, Carbohydrate 43.5, Fiber 2.2, Sugar 31.9, Protein 7.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ancho Chile and Cinnamon Truffles: Exploring a Spicy and Sweet Combination
If you're a fan of bold and complex flavors, then you might find yourself intrigued by ancho chile and cinnamon truffles. These bite-sized treats offer a unique combination of heat and sweetness, providing a delicious departure from more traditional dessert options.The Ingredients
Before we dive into what makes ancho chile and cinnamon truffles so special, let's take a look at the ingredients that go into them. Here are some of the key components:- Ancho chile powder: This spice comes from dried poblano peppers and has a rich, earthy flavor with a bit of heat.
- Cinnamon: A popular spice that's commonly used in baked goods, cinnamon adds warmth and sweetness to the truffles.
- Dark chocolate: The base of the truffle, dark chocolate provides richness and depth of flavor.
- Heavy cream: Used to create the ganache filling that goes inside the truffle.
- Butter: Helps to create a smooth, velvety texture in the ganache.
- Vanilla extract: Adds a touch of sweetness and depth to the filling.
- Sea salt: Used to balance out the flavors and enhance the sweetness of the chocolate.
- Cocoa powder: Coats the outside of the truffles for a finished look and a bit of extra chocolate flavor.
The Preparation
Making ancho chile and cinnamon truffles requires a bit of time and effort, but the end result is well worth it. Here's a general overview of the process:- Heat the heavy cream and butter in a saucepan until it simmers.
- Remove the mixture from heat and add the dark chocolate, stirring until everything is melted and combined.
- Stir in the ancho chile powder, cinnamon, vanilla extract, and sea salt until thoroughly mixed together.
- Allow the ganache mixture to cool in the refrigerator until it's firm enough to roll into balls.
- Once the ganache is chilled, use a small scoop or spoon to form it into small balls, then roll them in cocoa powder to coat.
- Chill the truffles again until they're fully set, then serve and enjoy!
The Flavor Profile
So what do ancho chile and cinnamon truffles taste like? As you might expect, the dominant flavors are those of dark chocolate, cinnamon, and ancho chile. Here are some more detailed observations:- The dark chocolate provides a rich, slightly bitter base that's nicely complemented by the other flavors.
- The cinnamon adds a warmth and sweetness that balances out the heat of the ancho chile.
- The ancho chile itself provides a mild to medium level of spice, with a deep and earthy flavor that's not too overpowering.
- The sea salt helps to bring out the sweetness in the chocolate and gives the truffles an overall satisfying balance of flavors.
Variations
If you're interested in trying ancho chile and cinnamon truffles but want to mix things up a bit, there are plenty of ways to experiment with the recipe. Here are a few ideas:- If you're not a fan of dark chocolate, you can try using milk chocolate instead for a sweeter, milder flavor.
- If you want to add some crunch to your truffles, consider coating them in chopped nuts or toasted coconut instead of cocoa powder.
- If you'd like to increase the level of heat in the truffles, you can add more ancho chile powder or incorporate other spices like cayenne pepper or chipotle powder.
- If you're feeling adventurous, you can even try adding in some unexpected ingredients like dried fruit, espresso powder, or even a splash of tequila.