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Ancho Chile Truffles

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  • Makes: 30 servings
  • Prep: 45 mins
  • Chill: 2 hrs
  • Stand: 2 hrs

Ancho Chile Truffles

Ingredients

Directions

  1. 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.
  2. 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.
  3. Pour chocolate mixture into a parchment- or waxed paper-lined 13x9-inch baking pan. Chill for 2 to 4 hours or until set.
  4. 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 waxed paper. If necessary, chill for 5 to 10 minutes to set up.
  5. 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- or waxed paper-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.

From the Test Kitchen

*

Store, tightly covered, in the refrigerator for up to 2 weeks.

Nutrition Facts (Ancho Chile Truffles)

    Per serving:
  • 132 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 17 mg chol.,
  • 49 mg sodium,
  • 12 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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