For the Tamarind-Habañero Ganache:
In a pot, combine heavy cream and habañero and bring to a simmer; steep 10 minutes. Repeat if needed. The cream should be uncomfortably spicy. Strain cream and stir in tamarind paste. Return mixture to a pot and bring to a boil, then remove from heat. Add chocolate evenly to cream mixture, ensuring that the chocolate is completely covered. Do not whisk or stir. When the temperature of the mixture drops to 95°F, whisk until emulsified. Pour ganache into a piping bag and pipe into prepared chocolate shells.