Instructions

1. In a medium sauce pan combine cream, the 1 tablespoon ancho chile pepper, cinnamon, cayenne pepper and salt.
2. Bring to a boil.
3. Remove from heat and let the spices steep for 2 hours.
4. Reheat the spicy cream mixture just until boiling.
5. Add pieces of chocolate.
6. Let stand 5 minutes.
7. Stir until chocolate is melted and smooth.
8. Pour chocolate into a 9x13-inch baking dish.
9. Chill in refrigerator 2 to 4 hours or until set. (you can let it chill overnight too)
10. Using a small 1-inch ice cream scoop, scoop chocolate mixture into balls.
11. Roll balls between palms of your hand to smooth the surface.
12. Place on a waxed paper line cookie sheet.
13. Chill for another 5 minutes.
14. In a small bowl add the 1 cup unsweetened cocoa and 1 1/2 teaspoons of ancho chili.
15. Roll balls in coca mixture.
16. Place balls on a parchment paper or wax paper lined cookie sheet.
17. Chill until serving time, up to 2 hours.