Ancho chili mix, cinnamon, cayenne pepper, cream and salt together.
Bring to a boil over 2 uur one of dek.
Cut the Valrhona dark bitter chocolate into small pieces.
Bring the mixture back to a boil and add the chopped chocolate pieces there. Mix until the mixture is smooth.
Pour the mixture into a pot and place in the fridge for a while.
Take a small spoon, scoop the pot about 50 equally large balls ganache.
Roll the balls smooth with your hands.
Mix cocoa powder and ancho chili powder in a small bowl. Role ganache balls in the cocoa and chili mixture.
0 servings