Ingredients:

2 tablespoons Ancho chili, ground in burr grinder
2 tablespoons Ground cinnamon
2 teaspoon Cayenne pepper
3 cups Heavy cream
1 teaspoon Kosher salt
2 lbs Valrhona dark bitter chocolate
4 cups Valrhona cocoa powder
1 tablespoon Ancho powder

Methods:

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.

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