ANCHO CHILI TRUFFLE

ANCHO CHILI TRUFFLE image

Number Of Ingredients 16

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
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.
from the test kitchen
Store, tightly covered, in the refrigerator for up to 2 weeks.

Steps:

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. from the test kitchen * Store, tightly covered, in the refrigerator for up to 2 weeks.