Ancho Chile And Cinnamon Truffles

• 2 tablespoons ancho chilies, ground in burr grinder
• 2 tablespoons ground cinnamon
• 2 teaspoons cayenne pepper
• 3 cups heavy cream
• 1 teaspoon kosher salt
• 2 lbs valrhona dark bittter chocolate
• 4 cups valrhona cocoa powder
• 1 tablespoon chili powder (ancho)

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.

ancho chilies, ground cinnamon, cayenne pepper, heavy cream, kosher salt, valrhona dark bittter, valrhona cocoa, chili powder

Taken from www.food.com/recipe/ancho-chile-and-cinnamon-truffles-484154 (may not work)