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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chilies	2	tablespoons		-	-	-	-
cinnamon	2	tablespoons	ground	-	-	-	-
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
kosher salt	1	teaspoon		-	-	-	-
chocolate	2	lbs		526.1678	85.9105	18.688	13.0635
cocoa powder	4	cups		784.32	199.176	67.42399999999999	47.128
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.