Recipes and Cooking Ancho Chile Truffles 4.4 (9) 2 Reviews These Mexican chocolate truffles are equal parts sweet and spicy. Roll these ancho chocolate truffles in cocoa powder for a sweet and showy touch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Chill Time: 2 hrs Stand Time: 2 hrs Total Time: 4 hrs 45 mins Servings: 30 Jump to Nutrition Facts Ingredients 1 ½ cup whipping cream 1 tablespoon ground ancho chile pepper 1 tablespoon ground cinnamon ¾ teaspoon cayenne pepper ½ teaspoon salt 1 pound bittersweet chocolate, chopped into 1/2-inch pieces 2 cup unsweetened Dutch-process cocoa powder 1 ½ teaspoon ground ancho chile pepper Directions 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- or waxed paper-lined 13x9-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 waxed 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- 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. * Store, tightly covered, in the refrigerator for up to 2 weeks. Print Nutrition Facts (per serving) 132 Calories 11g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 132 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 17mg 6% Sodium 49mg 2% Total Carbohydrate 12g 4% Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.