- 1 cup Ghirardelli double chocolate bittersweet chips, in bag
- 1 Tbsp. Crisco
- 1 tsp. ground chipotle chile
- 1 bag Frito's scoops, 9 ¼ oz.
- 1 small ziploc snack size bag
In a double boiler over low heat melt chocolate and Crisco. When chocolate chips and Crisco are melted well with a wire whisk stir in 1 tsp. chipotle chile powder and turn off heat. Place Frito's scoops on a large plate, scoop side up, so you can drizzle chocolate mixture into the scoops. Place melted chocolate into ziploc bag, close seal and snip a small corner off of end of bag. Squeeze drop a small amount into each scoop. Chill scoops in refrigerator for about 20 minutes, or until chocolate is completely set. Then you may store them in a airtight container in refrigerator.