Instructions

1. 1
   In a metal 1-quart mixing bowl, dissolve coffee in water.
2. 2
   Add the chocolate and set on top of a pan of gently simmering water.
3. 3
   When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.
4. 4
   Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.
5. 5
   Beat with a hand-held electric mixer until creamy, about 10 minutes.
6. 6
   Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment.
7. 7
   Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.
8. 8
   Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.
9. 9
   Scoop out small balls and roll in the cocoa powder.
10. 10
    Keep refrigerated until ready to serve.