Recipe Instructions:
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
1 cup roughly chopped chocolate (I used a combination of dairy-free chips and a dark chocolate bars
20 tortilla chips, the thicker the better (I used Frontera Small Batch Taqueria chips)
In a small bowl, combine the ancho and chipotle chile powders. Set aside. Line a cookie sheet or large plate with a piece of parchment paper.
In a small saucepan, bring 1 inch of water to a simmer. Find a bowl that's small enough to curve into the saucepan but large enough so that it doesn't touch the water when resting on the rim. Place the chopped chocolate into the bowl, then rest the bowl on the rim of the saucepan (as shown in the photo below). Stirring constantly, allow the chocolate to melt, then remove the saucepan from the heat as soon as the chocolate's all melted.
Working with a few chips at a time, submerge the chips into the chocolate sauce. Use a fork or small slotted spoon to transfer each chip to the parchment-lined sheet, letting the excess melted chocolate drip through the tines or slats.
As you get to the bottom of the chocolate in the bowl, use a spoon to pour on chocolate for the last remaining chips, if needed.
Place the sheet or plate of chocolate-covered chips into the refrigerator to allow the chocolate to set and harden. Once they've cooled, sprinkle the chile powder mixture evenly over the top of the chips, then gobble them up! If you're not planning on eating these chips immediately, keep in mind that they can get a little melty, so store them in the refrigerator until you're ready to gift them. They will last for up to 1 week, but are best within a few days of making them.
