8 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces
1/2 C heavy whipping cream
dash of cayenne
unsweetened cocoa powder
In a small, heavy saucepan bring the whipping cream to a simmer. Place the chocolate in a separate bowl with a dash - or two - of cayenne. Pour the cream over the chococlate. Let stand for 3 minutes. Whisk till smooth. Allow to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa. Place on a baking sheet lined with parchment paper and refrigerate overnight before serving.