CHILI CHOCOLATE TRUFFLES

INGREDIENTS:

• 1/3 cp whipping cream
• 1 T New Mexico ground chili
• 6 oz semisweet chocolate, coarse chopped
• cayenne pepper (optional)
• 1 1/2 T unsweetened cocoa

DIRECTIONS Combine cream and chili in 1 quart pan. Stir over low heat until blended and bubbly. Add chocolate, stir over low heat until chocolate melts and blends with cream. If not hot enough, add cayenne to taste. Pour into small dish, cover until firm enough to shape. Scoop out rounded teaspoonfuls, and quickly press and roll into rough 1 in balls. Roll in cocoa to coat. Cover and chill until firm. Store airtight in refrigerator for up to 3 weeks. Makes 18 pieces.