Ingredients
1/2 cup heavy cream
2 Tablespoons Mint very finely chopped
8 ounces chocolate cut into small pieces
1/2 to 1 teaspoon cayenne pepper powder
2 pounds chopped chocolate for coating
Cocoa powder and cinnamon mixture

Instructions
Boil the cream, add the mint and set aside to cool slightly. Melt the cut chocolate over a double boiler. Add the cayenne and mix well.

Whisk the chocolate and cream together and cover. Refrigerate until mixture can be formed into small balls, about 45 minutes. Form small balls and place on a pan. Freeze the truffle balls until frozen, about 1 hour.

After the truffle balls are frozen, melt the chopped chocolate over a double boiler, and put into a shallow baking pan.

In small batches, so that they stay firm, roll the truffle balls in melted chocolate for about 5 seconds each. Shake off excess chocolate and place on a lined baking sheet, sprinkle with cocoa. Put the finished truffles in the refrigerator.