Chocolate covered crisps

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    Chocolate covered crisps

    Chocolate covered crisps

    (39)
    30min


    1 person made this

    About this recipe: For those that love sweet and salty combinations, this addictive treat is a must-try. Use plain salted crisps and your favourite chocolate.

    Ingredients
    Serves: 16 

    • 450g high quality milk chocolate, chopped
    • 600g plain salted crinkle cut potato crisps

    Method
    Prep:30min  ›  Ready in:30min 

    1. Place about 3/4 of the chocolate into a heatproof bowl, and place over the top of a pan of gently simmering water. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 43 degrees C, stirring occasionally. (You may use a meat thermometer if your sugar thermometer does not go that low.)
    2. As soon as the melted chocolate reaches temperature, remove from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 32 degrees C.
    3. Use tongs to dip crisps one at a time into the chocolate. Place on greaseproof paper starting at the point farthest from you and working your way in so as not to drip on your finished crisps. Cool until set.

    Tips

    You can use any type of chocolate - white, dark, milk - for this recipe. Just be sure to use high quality chocolate for best results.

    Video

    Chocolate covered crisps | Video recipe
    Chocolate covered crisps | Video recipe
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    Reviews & ratings
    Average global rating:
    (39)

    Reviews in English (39)

    by
    165

    I love this recipe, although the one I have is a little different. I use one 12oz bag of semi-sweet choc. chips and one 12oz bag milk choc. chips, with 1/4 block of para wax. The was does make the choc. not so thick, and it also helps keep them fresh/crunchy for a longer period of time!  -  22 Dec 2007  (Review from Allrecipes US | Canada)

    by
    153

    Good taste, but a bit frustrating, the chips tend to break apart easily if you don't use the larger thicker ones. My variation/remedy was to spread the chips on wax paper and then drizzle chocolate over the tops. Easier and less irritating.  -  12 Sep 2007  (Review from Allrecipes US | Canada)

    by
    82

    I really liked the idea around this recipe - I've always loved chocolate and chips so this was a perfect union in my eyes! The only change I made was adding a little parawax to the chocolate so it wasn't so thick - it was easier to work with this way.  -  05 Apr 2005  (Review from Allrecipes US | Canada)

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