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.