1. Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours. 2. Chop Valrhona dark bitter chocolate into one-inch pieces. 3. Bring spice-and-cream mixture back to a boil and add the chopped chocolate pieces. Mix until combined and smooth. If lumps remain, stir over a double boiler until smooth. 4. Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set. 5. With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands. 6. Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
