I have long believed dark chocolate and chile create a flavor sensation that can't be beat. So, as I perused my recipe files in search of the next chocolate offering in the 12 Weeks of Chocolate, I found a previously un-tried truffle recipe. Unfortunately, the recipe source is unknown.
The recipe begins with heavy cream, ancho chile powder, cinnamon, cayenne and a pinch of salt - and ends with spicy decadence in a single bite.
If you love chocolate and want a tasty addition to your Thanksgiving dessert offerings, give these a try.
Chile Pepper Truffles
Makes around 40 truffles
1 1/2 cups heavy cream
1 tablespoon ancho chile pepper
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound semi-sweet dark chocolate chips
1 cup unsweetened Dutch cocoa powder
1/2 - 3/4 teaspoons ground ancho chile pepper
Combine the first five ingredients in a saucepan. Bring to a boil, then remove from heat. Cover and let stand to steep for 1 hour.
Reheat the mixture over medium heat until it just comes to a boil, stirring occasionally. Pour mixture over the chocolate chips in a bowl. Stir until the chocolate is completely melted and the mixture is smooth.Pour mixture into a shallow glass pie pan. Chill for 2 hours, until firm. With a 1-inch scoop or tablespoon, scoop out chocolate and roll in the palm of your hand to a rough ball. Shape and place on a sheet pan covered with wax paper. Chill for 5-10 minutes.
In a small bowl combine the coating ingredients. Roll balls in mixture until coated, place the truffles back on the sheet pan with wax paper. Chill until ready to serve. If chilled longer than 2 hours, let stand for 30 minutes, at room temperature, before serving. Place truffles in a tightly covered container for up to 2 weeks.