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Ancho Chile Truffles

Makes: 30 servings
Prep 45 mins Chill 2 hrs Stand 2 hrs
Ancho Chile Truffles
  • 1 1/2  cups  whipping cream
  • 1  tablespoon  ground ancho chile pepper
  • 1  tablespoon  ground cinnamon
  • 3/4  teaspoon  cayenne pepper
  • 1/2  teaspoon  salt
  • 1  pound  bittersweet chocolate, chopped into 1/2-inch pieces
  • 2  cups  unsweetened Dutch-process cocoa powder
  • 1 1/2  teaspoons  ground ancho chile pepper

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)
  • Servings Per Recipe 30,
  • cal. (kcal) 132,
  • Fat, total (g) 11,
  • chol. (mg) 17,
  • sat. fat (g) 7,
  • carb. (g) 12,
  • fiber (g) 3,
  • pro. (g) 2,
  • sodium (mg) 49,
  • Percent Daily Values are based on a 2,000 calorie diet

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