Chili Chocolate Truffles
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
Makes about 2 dozen
1/2 cup heavy cream
8 ounces bittersweet chocolate, roughly chopped
1/2 teaspoon vanilla extract
1/2 teaspoon chili powder
1/4 teaspoon ground ancho chile pepper (grind chile in spice or
coffee grinder till a fine powder)
1/4 teaspoon sea salt
2 tablespoons cocoa powder
1 tablespoon confectioners’ sugar
1/2 teaspoon ground cinnamon
In a small saucepan, warm the heavy cream. Pour over the chocolate in a small bowl. Let the mixture stand for 5 minutes before adding the vanilla extract, chili powder, ancho chile pepper and salt. Gently whisk until smooth and combined. Cover the bowl with plastic wrap and refrigerate until firm.
Sift together the cocoa powder, confectioners’ sugar and cinnamon.
Scoop the chocolate by the heaping tablespoon and shape into a ball. Roll each truffle in the cocoa powder mixture to coat.
Store in an airtight container in the refrigerator.