Ancho Chile Truffles

Here's a good recipe to make for a food gift: melt-in-your-mouth truffles from your own kitchen. The ancho chile bite adds a flavor experience to every truffle. Let parchment paper make prep easier with its sturdy, nonstick surface. Parchment paper makes it easier to move truffles around and easier to cleanup the chocolate mess. These truffles can be made in advance, just store, tightly covered, in the refrigerator for up to 2 weeks. Just a note: Be prepared for people to request the same gift next year! Make it an event. Invite your friends over to make and shape the truffles, too.
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You’ll Need...

Everyday Foil



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-lined 13x9x2-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 parchment 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-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. Makes about 30.