Bring the cream and chili powder to a boil. Remove from heat, add the dried mango and mango puree and let sit for 10 minutes to cool a little.
While the cream is cooling, melt 6 ounces of the chocolate in a double boiler and remove once smooth. Add the additional 3 ounces of chocolate and the salt and stir until all chocolate is melted and smooth. Add the cream mixture, stir one more time, and then stash in the fridge until the chocolate is malleable enough to roll, about 1-2 hours.