Chocolate Chile 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.

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Serves: 10


8 ounces dark chocolate, chopped
½ cup heavy whipping cream
¼ teaspoon ground chile ancho
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
Cocoa powder


In a small saucepan over medium simmer cream, ground chile ancho, cayenne pepper and cinnamon. Add the chocolate and stir until it melts, transfer to a bowl and refrigerate for two hours or until completely firm. After chocolate is firm, remove from fridge and with a melon baller or spoon scoop mounds on a plate or baking sheet. Return to fridge for 10 minutes to firm up. Place 1 tablespoon coco powder on a small plate. After firm with hands shape mounds into balls and roll in cocoa powder. Place truffles in a cool dry place and serve room temperature.