Tried the viral pringles chocolate trend 🍫😳

Ingredients

• 200 g Milk Chocolate Chips (good melting quality, preferably couverture)
• 100 g Pringles Original (small can) (about one small 30‑g can, opened and laid flat)
• 1 tsp Sea Salt (fine flaky salt for finishing)
• 2 tbsp Crushed Almonds (optional) (adds extra crunch and flavor)

Instructions

1. Set up a double boiler

   Fill the saucepan with about 2 cm of water, bring to a rolling boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: 100°C

2. Melt the chocolate

   Place the chocolate chips in the heat‑proof bowl, set it over the simmering water, and stir continuously until smooth and fully melted.

   Time: PT5M

3. Prepare the work surface

   Line the baking sheet with parchment paper and spread the Pringles in a single layer, leaving a little space between each chip.

   Time: PT2M

4. Dip the Pringles in chocolate

   Using tongs, dip each Pringle into the melted chocolate, allowing excess to drip off, then place it back on the parchment paper.

   Time: PT8M

5. Add finishing touches

   While the chocolate is still glossy, sprinkle a pinch of sea salt over each chip and, if desired, scatter crushed almonds.

   Time: PT1M

6. Set the chocolate

   Transfer the baking sheet to the refrigerator and let the chocolate harden completely.

   Time: PT30M

   Temperature: 4°C

7. Serve

   Remove the sheet from the fridge, let the chips sit at room temperature for 2‑3 minutes, then serve or store as desired.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

1 g