Slickepott Chocolate Truffles

Large jar of Slickepott Fudge Sauce
½ cup of natural cocoa powder (not alkalized or “Dutched”)
¼ tsp approx. ground cayenne pepper (optional, but recommended)

1. Chill the Chocolate Sauce several hours or overnight, until firm.
2. Line a baking sheet or large plate with waxed paper or parchment.
3. Mix cocoa powder and cayenne; spread mixture in a shallow bowl.
4. To prevent the truffles from sticking to your hands, dust your hands lightly with cocoa powder.
5. Dip a teaspoon in hot water, shake off excess, scoop out a rounded teaspoon of the firm Chocolate Sauce, and roll between your palms. Drop into the cocoa powder mixture. Repeat for as many truffles as you want. Roll them around in the cocoa powder to coat completely. Carefully pick up each truffle with your fingers and shake off excess cocoa powder, or transfer truffles to a fine sieve and gently shake off excess cocoa powder. Don't worry about the truffles being perfectly round!
6. Place truffles on the lined baking sheet or plate, cover tightly, and refrigerate.

These are best eaten directly from the refrigerator. They can be kept in the refrigerator, tightly covered, for up to a week. Be sure you remember to share!