Ancho Chile And Cinnamon Truffles Recipes

CHOCOLATE TRUFFLES

Steps:

• Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)
• Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
• Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.
• Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.
• Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles.
• Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles.
• Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture.
• Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder.
• Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Add the chile to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the chile. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles.
• Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.

PUFFED ANCHO CHILES WITH GUACAMOLE

Steps:

• Slit the ancho chiles carefully down one side, leaving the chiles intact. Discard all the seeds. Heat the canola oil in a skillet until not hot but not smoking. Add the chiles and fry for 1 minute or until they puff. Drain on paper towels.
• Discard all but 1 or 2 tablespoons of the oil in the skillet.
• Sauté the onion in the reserved oil in the skillet. Add the brown sugar, orange juice, vinegar, water, salt and peppercorns to the skillet. Bring to a boil and reduce the heat. Simmer for 30 minutes. Pour over the chiles in a bowl. Marinate in the refrigerator for several hours to 12 hours.
• For guacamole, combine all guacamole ingredients.
• Drain chiles and spoon guacamole into them. Garnish with cilantro.

ANCHO CHILE AND CINNAMON TRUFFLES

Steps:

• Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt. Bring to a boil cover and steep for 2 hours.
• Chop Valrhona dark bitter chocolate into one-inch pieces.
• 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.
• Pour mixture into a parchment-lined two-inch half pan. Refrigerate until set.
• With a small spoon, scoop out 50 equally sized ganache balls. Roll and smooth the balls with your hands.
• Mix cocoa powder and ancho chili powder in a small bowl. Roll ganache balls in cocoa and chili mixture.