Truffles

Original by Zarf

8 oz semisweet chocolate
3 Tbsp butter
spices, eg, 1 tsp cayenne pepper
recent variation: zest of 1 lemon, 1/4 tsp pepper, 1/4 tsp cardamon
1 Tbsp cocoa powder

Melt chocolate and butter in a double boiler or a microwave.
Stir in spices (not including cocoa powder).
Pour in plate and chill 2 hours.

Put 1 Tbsp cocoa powder in a bowl.
Remove sheet of chocolate from plate. Maybe use warm water on bottom of plate.
Cut with knife.
Shake pieces in bowl with cocoa powder, a few at a time.

Store at room temperature.

The name "truffle" compares to mushrooms the misshapen lumps produced by hand. But this is the time-consuming step, so I cut with a knife.

The point of truffles is to melt in the mouth.
This requires storage at room temperature and may require seasonal adjustment of the level of cream. I sometimes use 2 Tbsp butter in the summer. When it is very hot, I do refrigerate. Reducing the fat may require reducing the pepper.