Step 1: Ingredients
Cocktail Toothpicks or bamboo skewers (I dyed them red with a little food coloring)
8 ounces of dark chocolate (chips or broken up)
2/3 cup heavy whipping cream
1 teaspoon of cinnamon
1 tablespoon black coffee
16 ounces milk chocolate
2 tablespoon of shortening
Step 2: Make the Ganache
Place your dark chocolate in a mixing bowl and set aside.
Bring the heavy cream to a boil, stirring constantly.
As soon as the cream boils, remove from heat and pour over the chocolate pieces. Give it a few minutes to melt the chocolate, then wisk together until smooth. This is the point where you can be creative with your ganache by adding some additional flavors, a little vanilla, mint, orange, some liqueur if you'd like.... This time I am adding a little cinnamon to bring in a little south of the boarder flare, and some dark coffee to just make the flavors pop. Mix everything together until smooth, then let it cool. It will need to cool to room temperature before we can use it, so we can move to the preparing the peppers.
Step 3: Preparing the Serrano Chilies Part 1
Step 4: Preparing the Serrano Chilies Part 2
Cut both ends of each chili, then cut them in half. this should give you about the right size for a "firework". Getting the seeds out would seem like a chore, but if you have a straw around the house, it works perfectly! just push the straw through the chili, it will separate the seeds from the chili and remove them, since the seeds will now be in the straw. PRESTO!
Now rinse and all the chilies to make sure all the seeds are gone and them let them dry. They are ready for their filling!
Step 5: Stuffing the Chilies
If you have a pastry bag with a small tip, you can use it, or, do as I did, cut a small corner of the corner of a ziplock bag, fill the bag with ganache, then squeeze it out the hole in the corner into the chilies.
Now I stick the cocktail toothpick into each chili and set in the fridge for the ganache to harden so we can dip them in chocolate.
Step 6: Cover Them in Chocolate!
Use a double boiler if you have it, if not, see if you have two pots, one smaller then the other so that you can put a couple inches of water in the bottom of the larger pot, then sit he smaller pot inside it, so that it is sitting in the water, but not touching the bottom of the larger pot.
In the double boiler, melt the 16 ounces of milk chocolate with 2 table spoons of shortening. Stir it until it is all melted and smooth. Now, one by one, dip the chilies into the chocolate, holding on to the toothpick you placed in it earlier, cover them complete, them stick them into a piece of styrofoam so that the chocolate can cool and harden.
Step 7: ....And Serve