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Baci Chili Ganache
Some like it hot, some do not.  Use whatever type of chili pepper you like in this recipe, jalapeno, Thai, Serrano or even a Habanero.  
Origin: Perugina's Master Chocolatier & Pastry Chef Vivien Reimbelli
Ingredients:

4 ounces Perugina Dark Chocolate
4 Perugina Baci, finely minced
1/2 cup heavy cream
1 chili pepper, split (or to suite your taste)


Preparation:

1. Melt the dark chocolate in the microwave.  Pour into 4 small saucers, swirling the chocolate up the sides to form a bowl.  Place in the freezer to harden.
2. Combine the Baci, cream and chili in the top of a double boiler or microwave safe bowl.  Melt.  Stir together well and allow to cool.  Remove the chili halves then pour into the chocolate molds.  Return to the freezer for 20 minutes and then serve.  (If not serving immediately, keep the molds in the refrigerator until ready to serve.)  Makes 4 servings.