Instructions: Tell you all about it, oh, one and a half months or so after all the fanfare.

Combine 1/3 cup whipping cream and 1 Tbsp ground chile* in a 1 to 1 1/2 qt.

pan. Stir over low heat until chile is blended and cream is bubbly. Add 6 oz. chopped bittersweet chocolate and stir over low heat just until chocolate melts and blends with mixture. Taste and add chili as needed. Put in covered bowl and chill 1 1/2 to 2 hours, until firm enough to shape.

Working quickly, roll rounded teaspoons of the mixture into 1 inch balls and roll in unsweeted cocoa to coat. Place slightly apart on a plate, cover, and chill until set.

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