In a small saucepan, over medium-high heat, combine cream and spices. Cook, stirring frequently, until mixture comes to a rolling boil.
Place chocolate chips in a medium bowl. Pour cream mixture over chocolate chips and let sit for 2 minutes. Stir until all chocolate is melted and mixture is smooth.
Add butter to warm ganache and mix well. Place in refrigerator for 1-2 hours until firm.
Using a teaspoon, roll ganache into 1-inch sized balls. Return to the refrigerator and chill until firm.
Melt CANDIQUIK according to package directions.
Dip ganache balls in melted CANDIQUIK; allow excess coating to drip off.
Place on wax paper and allow to set completely.
Optional: Melt 2 squares of Vanilla CANDIQUIK, mix with spices to taste and drizzle over truffles.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/cinco-de-mayo-mexican-spice-truffles/