Tip: Have this made well in advance and unmold it to have it ready. If it melts too much, you could still have time to re-chill it and try unmolding it again.
Kathy’s notes: Look for chipotle chilies in adobo sauce in the Mexican food section of your grocery store. I like Embasa brand. I use this very sparingly, only about a tablespoon at a time. Here’s how I save and use the entire can: dump the chilies and sauce into a food mill or press through a strainer to get out the seeds and skin. If you have a Vitamix or high-speed blender, just blend it until pureed.
Measure one tablespoon of the puree into each section of an ice cube tray and freeze (it will stain the tray red—I have one that I use just for this). When frozen, put the cubes into a freezer bag and label.