10 – 20 jalapenos

8oz cream cheese, softened

1/2 teaspoon each cumin, cinnamon, and ginger

1/4 teaspoon cayenne powder, or to taste.

1 cup chocolate for melting (dark, semi-sweet, white, milk)

2 tablespoons butter

Carefully wash the fresh jalapenos, being sure to remove all of the wax. Dry thoroughly. Cut off the tops of the peppers. Save for later. Being careful not to split the peppers, remove some, all, or none of the seeds and membrane inside each jalapeno. The more seeds, the hotter the flavor. Set the prepared jalapenos aside.

In a medium bowl, whip the cream cheese with the spices. Adjust the amount of the spices to your taste, and consider adding a little sugar if you like sweet with heat. 

When all of the ingredients are very well blended, fill a pastry bag with the mixture and pipe into each pepper. Be sure to fill every cavity completely. Set aside.

To make the chocolate dipping sauce, melt the chocolate and butter together in a small microwave safe bowl. Check the mixture every 10 seconds, taking care not to let the chocolate burn. Chocolate can retain its shape even though it has already begun to soften, so stir each time you check on its progress.

After making certain that the surface of every pepper is wax-free and dry, carefully dip each pepper into the melted chocolate. If you’d prefer to spoon the chocolate over the peppers, that works well, too. Place the coated peppers on a rack or on a piece of wax paper to set.