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In a medium saucepan, combine whipping cream, 1 tablespoon ground ancho, cinnamon, cayenne and salt. Bring to a boil. 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 wax-paper-lined 13-by-9-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 wax paper. If necessary, chill for 5 to 10 minutes to set.
In a small bowl, combine cocoa powder and the remaining 1 1/2 teaspoons ground ancho. Roll balls in cocoa mixture to coat well. Place balls on a parchment- or wax-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.