Ancho Chile Truffles

Ancho Chile Truffles
Prep 1 hr Cool 2 hrs refrigerate


  • 3/4 cup heavy cream
  • 1 pound semisweet chocolate, finely chopped
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup coffee liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ancho chile powder
  • 1/8 teaspoon teaspoon cayenne pepper
  • 1/2 cup flaked coconut, processed with 1 tbsp confectioners sugar
  • 1/2 cup dark cocoa powder, mixed with 1/2 tsp ancho chile powder
  • 1/4 cup red nonpareils

Make It

1. Line a rimmed baking sheet with nonstick foil.

2. Heat cream in a small saucepan until simmering. Place chocolate and butter in a large bowl; add cream and stir until smooth. Add liqueur, cinnamon, chile powder and cayenne; stir until combined. Refrigerate for 2 hours, until firm enough to roll into balls.

3. With wet hands, shape 2 tsp of the chocolate mixture into balls. Roll in coconut, cocoa powder or nonpareils. Place on baking sheet and refrigerate for 2 hours.

Nutrition Facts

Amount Per Serving: cal. (kcal): 53, Fat, total (g): 4, chol. (mg): 5, sat. fat (g): 2, carb. (g): 5, fiber (g): 1, pro. (g): , sodium (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.