Weekend Images! Halloween!

Here is some Halloween love from Nacho!

Also, for the Friday before Halloween I made these babies for everyone at work! Who doesn't love a chocolate ganache ball dipped in chocolate on a stick?Ingredients
Ganache:
8 ounces (1 1/2 cups) bittersweet chocolate chips
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
2 cups (12 ounces) bittersweet chocolate chips

Toppings:
You can use any kind of topping you would like but i use:
1 cup chopped peanuts
1 cup chocolate sprinkles
1 cup of white sprinkles
1 cup of orange sugar crystals

Directions
For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes. Add the 2 cups of chocolate to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Put all your different toppings in 4 small bowls. Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving. Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Hope everyone one had a safe and fun weekend!