The spice mix for these rich chili chocolate truffles is a hot combination of chili powder, ground ancho chile pepper and cinnamon.
1/2 cup heavy cream
8 ounces bittersweet chocolate, roughly chopped
1/2 teaspoon vanilla extract
1/2 teaspoon chili powder plus more for decorating
1/2 teaspoon ground cinnamon plus more for decorating
1/4 teaspoon ground ancho chile pepper plus more for decorating
1/4 teaspoon sea salt
2 tablespoons cocoa powder
1 tablespoon confectioners’ sugar
Flaky sea salt
In a small saucepan, warm the heavy cream. Pour over the chocolate in a small bowl. Let the mixture stand for 5 minutes before adding the vanilla extract, chili powder, ancho chile pepper, cinnamon and salt. Gently whisk until smooth and combined. Cover the bowl and refrigerate until firm, about 1 hour.
For decorating, sift together the cocoa powder and confectioners’ sugar.
Scoop the chocolate by the heaping tablespoon and shape into a ball. Either roll the truffles in the cocoa powder mixture or chocolate sprinkles. Dust the tops with chili powder, ancho chile pepper, cinnamon and flaky sea salt
Store in an airtight container in the refrigerator.