Mexican Truffles





Bring 1 cup cream and 1/2 stick butter to a boil in a saucepan; pour over 1 pound finely chopped chocolate in a bowl. Stir 1 1/2 teaspoons cinnamon, 1/2 teaspoon each ancho chile powder and almond extract, and 1/4 teaspoon cayenne pepper into the melted chocolate. Chill until firm. Scoop with a spoon and toll into balls, then roll in chopped nuts or cocoa powder. Chill. Roll the truffles in chopped toasted almonds.



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