Chocolate Dipped Kettle Chips Recipes
CHOCOLATE-DIPPED CHIPS
Steps:
- Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
- Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.
CHOCOLATE DIPPED KETTLE CHIPS (RACHAEL RAY)
I first had chocolate dipped Lays at a chocolatier in a pricey mall. These are great and from Rachael Ray.
Provided by pamela t.
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 cookie sheets with wax paper.
- In a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
- Set a rack over the cookie sheets lined with wax paper.
- Working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
- Sprinkle chopped pistachios over one-third of chips.
- Sprinkle coarse salt over one third.
- Sprinkle cayenne pepper over one third.
- Refrigerate for 30 minutes before serving.
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- On the large holes of a box grater, grate about 1/3 of the chocolate and set aside. Finely chop the remaining 2/3 and transfer to a microwave safe bowl. Microwave for 30 seconds, stir, microwave for another 10 seconds, and stir again. Continue microwaving at 10 second intervals, stirring each time, until the chocolate is just thoroughly melted (probably about three 10 second intervals total). Once the chocolate is melted, remove from microwave, add in the grated chocolate, and stir well to combine.
- Dip a chip about halfway in the melted chocolate and allow any excess to drip off. Place on a sheet of parchment paper or wax paper and sprinkle with flaky sea salt, to taste. Repeat with remaining chips and allow to cool until the chocolate has set, about 30 minutes.
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