Chocolate Covered Potato Chips
- 4 ounces semi sweet chocolate
- 1 cup classic potato chips
- Optional: Sea salt
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 1-2 tablespoons Irish crème liquor
- 1-2 tablespoons whole milk
- Vegetable or canola oil
- 1 egg
- 1/2 cup milk
- 1 1/2 cups all-purpose flour*
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons butter, melted
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- First, make the chocolate covered potato chips. Set aside a piece of parchment paper over a cookie sheet. Use a double boiler or make your own by setting a small saucepan in a large saucepan filled half full with water. Heat water, and add chocolate to the smaller empty pan. Melt chocolate while stirring constantly over medium low heat.
- Dip potato chips into chocolate with tongs or fingers covering half way. Place on parchment paper. Immediately sprinkle with sea salt if desired and allow to dry and harden. Can be refrigerated to speed up the process.
- Once chocolate has hardened, use a knife to crush the chips into tiny pieces. Set aside.
- Next, make the glaze. Sift confectioners sugar into a medium bowl. Add in one tablespoon of Irish crème liquor and one tablespoon of milk and stir. Slowly add in even amounts of liquor and milk until glaze is thin and runny but thick enough to coat the back of a spoon. Cover and set aside.
- To make the doughnut holes, heat four inches of oil in a large, heavy bottomed pot. Make sure the oil is at least two inches from the top of the pot. Heat oil to 350 degrees and check with a deep fry thermometer. Place a paper towel lined baking sheet nearby.
- In a large bowl, whisk together egg and milk. Then add in flour, sugar, baking powder, salt and cinnamon. Stir together and add in melted butter. The dough should be soft and thick.
- Using a tablespoon, scoop balls of dough into the oil, making sure not to overcrowd the pan or splash the oil. Fry for about two minutes or until they are golden brown and puff up a bit. Remove with slotted spoon onto paper towel lined cookie sheet and repeat with remaining batter.
- Set up a cooling rack over parchment paper. Let doughnuts cool for a minute and then dip into glaze and place on cooling rack. Immediately sprinkle with chocolate covered potato chips and eat!
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Amy Kritzer @whatjewwannaeat.