4 habanero peppers
1 stick butter
1 lb. chocolate
nibs
cocoa powder

Remove the seeds and stems from the peppers. Chop them lightly and let them cook in the butter for about an hour. Strain, pressing the flesh through. Throw away the skins. Melt the chocolate in the butter. In a chocolate mould, sprinkle nibs. Pour in the melted chocolate and freeze until solid. Pop out the chocolates and dust with cocoa powder.