Chocolate Dipped Pretzels
The salty/sweet flavor combination of chocolate dipped pretzels is a special treat that is not found very often in everyday foods. Â You can adjust the saltiness based on the pretzel rods you use and the intensity of the sweet flavor can be adjusted based on the type of chocolate you use.
Ingredients:
Pretzel Rods
2 or 3 Parts Chocolate
1 Part Heavy Cream
Optional: Sprinkles (a lot)
US: 1 cup chocolate chips, 1/2 cup heavy cream
Metric: 250mL chocolate chips, 125mL heavy cream
Yield for this amount: approximately 48-56 chocolate dipped pretzels
For a thicker coating of chocolate use 3 parts of chocolate to 1 part heavy cream.
Printable recipe cards in US and metric are located at the bottom of the post.
Heat the heavy cream and chocolate together over low heat melting the chocolate slowly to preserve the flavor and texture of the chocolate.
While the chocolate is warming and melting lay out some wax paper. After coating the pretzels in chocolate you will lay them on the wax paper to cool and set. If using sprinkles, lay a good handful out on the wax paper. Keep the sprinkle container handy because you will likely need more as you work.
When the chocolate is fully melted and blended in with the heavy cream it is time to begin coating the pretzels.
For coating the pretzel rods in chocolate, I am using a test tube. To keep the chocolate warm and soft for coating I have the test tube in a hot water bath. If you don’t have test tubes handy, I suggest placing the pretzel in the melted chocolate and spooning additional chocolate over the pretzel to coat it to your liking.
The test tubes are a great size and shape for coating the pretzel rod. Place some chocolate in the test tube (not too much – you need to leave room for the pretzel). Dip the pretzel in the chocolate to coat.
If you don’t have test tubes use your narrowest, tallest glass or similar container.
Lay the chocolate dipped pretzel in the sprinkles and lift and turn to coat all the sides.
Lay the pretzels on the wax paper to set.
Once the chocolate is set they are ready to eat. Â If boxing these, it is a good idea to keep wax paper between layers of pretzels to prevent them from merging into one another.
Ingredients
- Pretzel Rods
- 2 or 3 Parts Chocolate
- 1 Part Heavy Cream
- Sprinkles (a lot)
- US: 1 cup chocolate chips, 1/2 cup heavy cream
- Metric: 250mL chocolate chips, 125mL heavy cream
Instructions
- Heat the heavy cream and chocolate together over low heat melting the chocolate slowly to preserve the flavor and texture of the chocolate.
- While the chocolate is warming and melting lay out some wax paper. After coating the pretzels in chocolate you will lay them on the wax paper to cool and set. If using sprinkles, lay a good handful out on the wax paper. Keep the sprinkle container handy because you will likely need more as you work.
- When the chocolate is fully melted and blended in with the heavy cream it is time to begin coating the pretzels.
- For coating the pretzel rods in chocolate, I am using a test tube. To keep the chocolate warm and soft for coating I have the test tube in a hot water bath. If you don't have test tubes handy, I suggest placing the pretzel in the melted chocolate and spooning additional chocolate over the pretzel to coat it to your liking.
- The test tubes are a great size and shape for coating the pretzel rod. Place some chocolate in the test tube (not too much - you need to leave room for the pretzel). Dip the pretzel in the chocolate to coat.
- Lay the chocolate dipped pretzel in the sprinkles and lift and turn to coat all the sides.
- Lay the pretzels on the wax paper to set.
- Once the chocolate is set they are ready to eat. If boxing these, it is a good idea to keep wax paper between layers of pretzels to prevent them from merging into one another.
