Ancho Chile And Cinnamon Truffles

1. 1

   Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.

2. 2

   Chop Valrhona dark bitter chocolate into one-inch pieces.

3. 3

   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.

4. 4

   Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.

5. 5

   With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.

6. 6

   Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.

* Per serving · 4 servings · Values may vary.

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