These Ancho Chile Truffles have a little surprise waiting for you.  They are like no truffle you’ve ever tasted!  At first you will get a creamy full flavored chocolate , then WATCH OUT because just as you think oh this isn’t very spicy IT HITS!

Ancho Chile Truffles - Lady Behind The CurtainAncho Chile Truffles - Lady Behind The Curtain

I love how different these Ancho Chile Truffles are.  Perfect for a Fiesta dessert table of party favor.

Ancho Chile Truffles - Lady Behind The CurtainAncho Chile Truffles - Lady Behind The Curtain

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Ancho Chile Truffles

Preparation 4 hours, 30 minutes 2017-10-19T04:30:00+00:00 Cook Time 15 minutes 2017-10-19T00:15:00+00:00 Serves 30 Truffles     adjust servings


  • 1 1/2 cups heavy cream
  • 1 tablespoon ground ancho chile
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 pound bittersweet chocolate, chopped into pieces
  • 1 cup unsweetened chocolate
  • 3/4 teaspoon ground ancho chile


  1. In a medium sauce pan combine cream, the 1 tablespoon ancho chile pepper, cinnamon, cayenne pepper and salt.
  2. Bring to a boil.
  3. Remove from heat and let the spices steep for 2 hours.
  4. Reheat the spicy cream mixture just until boiling.
  5. Add pieces of chocolate.
  6. Let stand 5 minutes.
  7. Stir until chocolate is melted and smooth.
  8. Pour chocolate into a 9x13-inch baking dish.
  9. Chill in refrigerator 2 to 4 hours or until set. (you can let it chill overnight too)
  10. Using a small 1-inch ice cream scoop, scoop chocolate mixture into balls.
  11. Roll balls between palms of your hand to smooth the surface.
  12. Place on a waxed paper line cookie sheet.
  13. Chill for another 5 minutes.
  14. In a small bowl add the 1 cup unsweetened cocoa and 1 1/2 teaspoons of ancho chili.
  15. Roll balls in coca mixture.
  16. Place balls on a parchment paper or wax paper lined cookie sheet.
  17. Chill until serving time, up to 2 hours.

Recipe Notes

This recipe is on Lady Behind The Curtain



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