1In a small saucepan, heat cream until just simmering. Pour into a microwave-safe mixing bowl.
2Chop chocolate into small pieces and add the chocolate and chile powder directly to the hot cream. Let sit for about 5 minutes, then stir until smooth and glossy. If the chocolate isn’t fully melted, heat for 15 seconds in the microwave and stir again.
3Cover with plastic wrap and set the bowl in the refrigerator to cool for 2 hours or until the ganache has hardened enough to be scooped.
4Scoop up small amounts of chocolate using a teaspoon or small scoop. Roll each truffle around in your palms until it is a smooth ball, then roll in cocoa powder until completely coated. Repeat the process with the rest of the truffles, cleaning your hands in between batches.
5Serve chilled or at room temperature. Store uneaten truffles in the refrigerator for up to 2 weeks.