i LOVE spicy chocolate! And spicy truffles are the best. i use cayenne, and sometimes chipotle powder, but like PJ said above, it's all to taste. They get a tad spicier as you let them sit, too. Generally i mix the cayenne with the cocoa for coating them, but if you wanted to do a different coating, you can put it in the ganache. It's easier to adjust the spice level in the cocoa, though. If you taste one and it's too much, toss more cocoa into the bowl. If it's not enough, add more pepper. Since powdered spices don't mix well with liquids, if you're going to add it to the ganache i'd do so as you stir the chocolate and cream together, after it's already started to become creamy. i've also made spicy orange truffles, with orange zest, and those are amazing! Thanks for the great hints. I especially like the part about testing to make sure it's just right. You could test a few, just to be extra sure. ;) ~ MaryJane

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