1. Combine chocolate and butter in a medium heatproof bowl.

2. In a medium saucepan, combine cream and chile powder and bring to a simmer over medium-low heat, stirring occasionally. Pour over chocolate and butter and let sit 5 minutes without stirring.

3. After 5 minutes, stir until chocolate is fully melted and mixture is shiny, then transfer to a shallow baking dish and refrigerate until firm, about 1 hour.

4. Roll 1-teaspoon portions of mixture into balls, then roll in desired toppings. Refrigerate in an airtight container for up to 1 week. Let truffles sit at room temperature for 30 minutes before serving.

Source: Hannaford fresh Magazine, January-February 2023