- 1/3 cup Lucerne Heavy Whipping Cream
- 1 tablespoon ground dried New Mexico or California chile, not regular chili powder
- 6 ounces Safeway Semi-Sweet Chocolate Chips
- Cayenne (optional)
- 1 1/2 tablespoons unsweetened cocoa
- Combine cream and ground chili in a 1- to 1 1/2-quart pan. Stir over low heat until chili is blended and cream is bubbly. Add chocolate and stir over low heat just until chocolate melts and blends with cream.
- Taste mixture; stir in cayenne to taste if it lacks heat. Pour into a small dish, cover, and chill until firm enough to shape (11/2 to 2 hours).
- Scoop out rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into rough 1-inch balls. Roll in cocoa to coat. Place balls slightly apart on a plate, then cover and chill until firm. Truffles can be stored airtight in the refrigerator up to 3 weeks.