Chocolate Dipped Kettle Chips Rachael Ray Recipes

CHOCOLATE DIPPED BANANAS

Chocolate Dipped Bananas image

Provided by Rachael Ray : Food Network

Categories dessert

Time 20m

Yield 10 chocolate dipped bananas

Number Of Ingredients 10

Ingredients

5 bananas
8 popsicle sticks
3 cups good quality chocolate bar
3 tablespoons butter, cut up
Chopped nuts
Toasted coconut
Cookie crumbles
Colored sprinkles or chocolate jimmies
Mini chocolate candies or mini semi sweet chips, for chocoholics
Granola

Steps:

Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

CHOCOLATE DIPPED KETTLE CHIPS (RACHAEL RAY)

Chocolate Dipped Kettle Chips (Rachael Ray) image

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

Ingredients

4 ounces dark chocolate
1 teaspoon vegetable oil
9 ounces salted kettle-cooked potato chips
chopped pistachios
coase salt
cayenne pepper

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.

CHOCOLATE CUPS WITH WHIPPED CREAM

Chocolate Cups with Whipped Cream image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings in demitasse cups

Number Of Ingredients 8

Ingredients

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
1 cup whipping cream
Mint sprigs, for garnish, optional

Steps:

Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

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