8 oz good quality chocolate, finely chopped
½ cup heavy cream
¼ cup prepared coffee
1 tsp chile chipotle en adobo (optional)
2 tsp +2 T chile ancho powder
¼ cup dark cocoa baking powder
Place the chocolate in a heatproof mixing bowl.
In a small saucepan, bring the cream and coffee to a boil and then pour over the chopped chocolate. Whisk the chocolate and cream until they are fully combined and smoothed out. Incorporate the chile chipotle and 4 teaspoons of chile ancho.
Place the bowl in the refrigerator, and whisk it every five minutes for the next 30-40 minutes, as the chocolate hardens.
Meanwhile, line a baking tray with parchment paper or plastic wrap.
Remove the bowl of now almost solid chocolate, and form little balls, either using a pastry bag, a plastic bag with the tip cut out, a melon baller, or a sharp spoon.
The balls do not need to be so big, about 1- inch in diameter is the largest you want.
Place them on the lined tray, and slip it into the refrigerator for about 30 minutes, or until the balls harden.
When you take them out next you will want to roll them between your hands to smoothen them out even more.
Combine the 4 T ancho powder with the cocoa baking powder, and roll the chocolates through them. Shake them of excess powder and keep in the fridge.
