• 1/2 cup heavy cream
• 2 teaspoons corn syrup
• 1 pound chocolate, melted
• 1 tablespoon invert sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon hot chili flavor booster
• chili powder
• cookie scoop
• dipping tool
• parchment paper
• candy thermometer

In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Stir in 1/2 teaspoon Hot Chili flavor booster.
SCOOPED AND DIPPED GANACHE: Spoon the mixture into a small bowl. Chill for several hours in the refrigerator. Scoop ganache mixture using a cookie scoop. Roll into ball. Dip into melted candy coating or melted and tempered chocolate. Immediately after dipping, sprinkle with chili powder.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.