Spicy Chocolate Truffles

Heavy Cream, 3/4 cup

Unsalted butter, 2 tablespoons at room temperature

Semisweet (plain) chocolate, 12 oz finely chopped

Unsweetened chocolate, 1 oz  finely chopped

Pure vanilla extract, 1 teaspoon

Unsweetened coco powder, 3 tablespoons

Sugar, 2 tablespoons

Ground red chile, 1 teaspoon

Ground cinnamon, 1 teaspoon

1. Make the truffle filling.  In a saucepan over medium heat, warm the cream and butter until the butter melts.  Remove from the heat, add the semisweet and unsweetened chocolates, and let stand until softened, about 1 minute.  Add the vanilla and stir until smooth.  Scrape the truffle mixture into a large bowl, press a piece of plastic wrap directly onto the surface, and refrigerate until firm throughout, at least 2 hours or up to overnight.

2. Shape the truffles.  On a dinner plate, using a fork, stir together the cocoa powder, sugar, chile, and cinnamon.  To form each truffle, scoop up a tablespoon of the cold filling, quickly roll it between your palms into a rough ball, and roll the ball in the cocoa mixture to coat evenly.  as the truffles are formed, place them on a lined baking sheet.  The truffles may be served right away, or covered and refrigerated for up to 3 days.  For best results, bring to room temperature before serving.

Warning: These truffles have a real kick!  If you don't like spicy, omit the chile powder.