Truffles

• 8 oz semisweet chocolate
• 1/2 to 1 tsp cayenne pepper
• 1/3 cup heavy cream

• 1/4 cup powdered sugar
• 1/8 cup = 2 Tbsp cocoa powder
• 1 Tbsp ginger
• 1/2 Tbsp cinnamon

Melt chocolate and cream in a double boiler or a microwave. Stir in cayenne.

Cover and chill at least 3 hours.

Mix powders in a bowl. Scoop out some chocolate; mold it into a ball; roll it in the coating; repeat.

Store at room temperature. You may refrigerate in the summer.