Instructions:
1. Melt the chocolate in a bowl over a hot water bath. Add in cream using spatula and incorporate well. Add pinch of cinnamon. Cover and chill at least 2 hours.
2. Sprinkle chile powder on a plate. Remove chilled chocolate. Working quickly, scoop out a teaspoon of chilled chocolate, roll into melon ball size and roll into chile powder.
3. Place on a plate. Repeat process with remaining chocolate.
4. Place back in refrigerator until time to serve.
Felicia N. Medina received a culinary degree from Le Cordon Bleu Pasadena, California, and has worked as a private chef on both coasts.
