Ancho Chile Truffles
Line a rimmed baking sheet with nonstick foil.Advertisement
Heat cream in a small saucepan until simmering. Place chocolate and butter in a large bowl; add cream and stir until smooth. Add liqueur, cinnamon, chile powder and cayenne; stir until combined. Refrigerate for 2 hours, until firm enough to roll into balls.
With wet hands, shape 2 tsp of the chocolate mixture into balls. Roll in coconut, cocoa powder or nonpareils. Place on baking sheet and refrigerate for 2 hours.