Boil the cream and set aside to cool to lukewarm. Add the mint or orange flavoring, if using, and stir well. Melt the cut chocolate over a double boiler. Add the cayenne and mix well.
Whisk the chocolate and cream together and cover. Refrigerate until mixture can be formed into small balls, about 45 minutes. Form small balls and place on a pan. Freeze the truffle balls until frozen, about 1 hour.
After the truffle balls are frozen, melt the chopped chocolate over a double boiler, and put into a shallow baking pan.
In small batches, so that they stay firm, roll the truffle balls in melted chocolate for about 5 seconds each. Shake off excess chocolate and place on a lined baking sheet, sprinkle with garnish if using. Put the finished truffles in the refrigerator.
Because the dipping chocolate has not been tempered, the truffles, if not kept refrigerated, will get a white cast or white streaks, known as blooming. This is only visual and will not affect the taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.