Place dark chocolate chips in a large bowl
In a small saucepan, heat heavy cream over medium heat until simmering
Pour the hot cream over the chocolate chips and let sit for 2-3 minutes
Add habanero lime olive oil to the bowl and stir until the chocolate is completely melted and smooth
Let the mixture cool to room temperature, then cover and refrigerate for 1-2 hours, or until firm
Use a small scoop or spoon to form the mixture into balls, then roll them in cocoa powder until coated
Store in an airtight container in the refrigerator until ready to serve