Dark Chocolate Chili Truffle Cinnamon Spoon Recipes

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.

DARK CHOCOLATE-CHILI TRUFFLE CINNAMON SPOON

Steps:

• Combine all ingredients (except cream) in a glass or metal bowl.
• Bring cream to scalding point in a saucepan, and proceed to pour over chocolate mixture.
• Let sit for 30 seconds.
• Stir well with spatula or whisk until all chocolate is melted, and all ingredients are combined.
• Let cool for 4 hours in refrigerator and DO NOT cover bowl.
• At the end of a cinnamon stick, shape truffle mixture into a spoon.
• Let spoons cool in the fridge for 1 hour.
• Over a double boiler melt 1 cup of dark chocolate and dip spoons into it.
• Refrigerate dipped spoons until set - about 20 minutes.
• Brush entire spoon with edible gold dust.