1. Home >
  2. Recipes >
  3. Ancho Chile Truffles

Ancho Chile Truffles

  • Servings: 30

Here's a good recipe to make for a food gift: melt-in-your-mouth truffles from your own kitchen. The ancho chile bite adds a flavor experience to every truffle. Let parchment paper make prep easier with its sturdy, nonstick surface. Parchment paper makes it easier to move truffles around and easier to cleanup the chocolate mess. These truffles can be made in advance, just store, tightly covered, in the refrigerator for up to 2 weeks. Just a note: Be prepared for people to request the same gift next year! Make it an event. Invite your friends over to make and shape the truffles, too.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Foil >

Ingredients

  • 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
  • Parchment paper

Directions

Step 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.

Step 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.

Step 3

Pour chocolate mixture into a parchment-lined 13x9x2-inch baking pan. Chill for 2 to 4 hours or until set.

Step 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 parchment paper. If necessary, chill for 5 to 10 minutes to set up.

Step 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-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. Makes about 30.

Back to top

Loading

Back to top