Ingredients
11
ounces dark chocolate
3
ounces heavy cream
1
teaspoon vanilla
1
- 1 1/2 teaspoons chipotle powder
3
ounces butter
8
ounces milk chocolate chips
Sea Salt
Preparation
Place chopped chocolate in a mixing bowl. Heat the cream in a saucepan and remove just before it boils. Add vanilla and chili powder; pour over chopped chocolate. Let it sit for 1 minute and then stir until smooth.
Place room temperature butter in a small mixing bowl and beat until light and fluffy. Mix Chocolate into butter. Pour the ganache into a baking dish and spread evenly. Chill for 1 hour.
Scoop out chocolate using a small cookie dough scooper to form golf ball sized balls. Place a lollipop stick in the top of each.
Melt milk chocolate and place in a bowl. Gently twirl the balls of chocolate to coat. Place on parchment paper and sprinkle with sea salt.
