4 oz. dark chocolate (preferably 65% cacao mass)
4 oz. heavy whipping cream
1 cup ganache
3 cups whole milk
Guajillo chili, ground, to taste
Chop chocolate into quarter-inch pieces, and place in heat-proof bowl. In a saucepan, bring cream to a boil, and pour over chopped chocolate (1 & 2). Wait two to three minutes, then gently whisk together, scraping sides of bowl to ensure complete emulsion (3). The ganache will gel when emulsion is complete and will have the appearance of shiny pudding. Ganache can be refrigerated for up to one week.
Slowly heat ganache and milk in a medium saucepan, and whisk together until steaming. Place in a warm mug and sprinkle a pinch of chili powder on top.