Dark Chocolate Dipped Pretzels, How to make Chocolate Covered Pretzels

I am back with Dark Chocolate Dipped Pretzels 🙂…………. Mom has come to my place and it was her birthday yesterday on 14th  April so I made Dark Chocolate Dipped Pretzels and Chocolate Thumbprint Cookies for her! I wanted to make cake but some ingredients were out of stock so made Dark Chocolate Dipped Pretzels for her. These Dark Chocolate Dipped Pretzels looks difficult but it’s easy to make. At the same time it’s delicious and something unique.

Dark Chocolate Dipped Pretzels look crisp from outside but they are soft from inside. Moreover they are dipped in chocolate which makes them more gooey and chocolaty. It’s a worth try. I always wonder why didn’t I tried these earlier then I think It’s never too late.

Last entire week has been tiring and hectic. Had been to Easter to meet my relatives, in laws,my parents and my pet. I was very happy meeting my pet she was actually so happy and pepped up. We both miss each other I will soon try to meet her again. Have been doing a lot of running around in Mumbai and busy helping everyone. Finally I am back to my house in Pune which gives me mental peace and strength.

Anyways I wanted to make something with chocolates as usual. So I came up with chocolate pretzels and Chocolate thumbprint cookies. Both I attempted for the first time and I was quite happy with it’s outcome.

My mom has left today for Mumbai I am already missing her too much (: Love you Mummy!

Let’s make Chocolate Dipped Pretzels Recipe step by step:

1. Preheat the oven at 190° C exactly ten mins before baking. Grease the baking tray lightly with butter Or clarified butter. Sift dry ingredients and keep aside ( flour, cocoa powder, salt). Take a mixing bowl. Beat olive oil and sugar until light and fluffy.

2. Add the egg and beat until they are nicely combined.

3. It’ s time to add the dry ingredients. Also add salt, crushed hazelnuts, vanilla powder, espresso and essence.

4. Start mixing with your finger tips. Knead into a soft dough. Use all your stamina to knead it. The dough should be smooth and soft.

5. Chill for 15 to 20 mins in the fridge and not freezer. Dust some flour on a flat surface. Make an inch balls from the dough. Roll into thin sausage shape about 4 inches long and 1/2 inch thick.

6. Gently make a circle by bringing both the end together. Twist the ends through each other to form a letter B. Repeat the same with other balls and form pretzels.

7. Place the pretzels into the greased baking tray. Leave an inch space between them while baking. Bake at 190°C for about 10 mins. Leave the pretzels to cool slightly on the baking tray.

For the Glaze:

Melt butter Or olive oil and Nutella in a double boiler. Carefull dip half of each pretzel into the nutella-butter mixture allowing excess to drip back into the bowl.

Place these dipped pretzels on baking paper. Allow them to rest there until set.

When they are nicely set dust the non chocolate coated side with icing sugar before serving. Serve them chilled. Store them in an airtight container into the fridge.

Dark Chocolate Dipped Pretzels recipe and the printable version below:

Dark Chocolate Dipped Pretzels

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Easy Dark Chooclate Dipped Pretzels.

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

RecipeCuisine: General

Serves: 20-24 pretzels

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 100 ml extra virgin olive oil Or unsalted butter
• 225 gms refined flour (maida)
• 4 tbsp cocoa powder
• 2 tbsp espresso (instant coffee powder)
• 14 to 15 hazelnuts crushed
• 80 gms caster sugar
• 1 tbsp vanilla extract Or essence
• 1 tbsp vanilla powder
• 1 egg
• a pinch of salt
• 4 tbsp heaped nutella
• 2 tbsp olive oil Or butter

How to make the recipe?

1. Preheat the oven at 190° C exactly ten mins before baking. Grease the baking tray lightly with butter Or clarified butter. Sift dry ingredients and keep aside ( flour, cocoa powder, salt). Take a mixing bowl. Beat olive oil and sugar until light and fluffy.
2. Add the egg and beat until they are nicely combined.
3. It' s time to add the dry ingredients. Also add salt, crushed hazelnuts, vanilla powder, espresso and essence.
4. Start mixing with your finger tips. Knead into a soft dough. Use all your stamina to knead it. The dough should be smooth and soft.
5. Chill for 15 to 20 mins in the fridge and not freezer. Dust some flour on a flat surface. Make an inch balls from the dough. Roll into thin sausage shape about 4 inches long and ½ inch thick.
6. Gently make a circle by bringing both the end together. Twist the ends through each other to form a letter B. Repeat the same with other balls and form pretzels.
7. Place the pretzels into the greased baking tray. Leave an inch space between them while baking. Bake at 190°C for about 10 mins. Leave the pretzels to cool slightly on the baking tray.
8. For the Glaze:
9. Melt butter Or olive oil and Nutella in a double boiler. Carefull dip half of each pretzel into the nutella-butter mixture allowing excess to drip back into the bowl.
10. Place these dipped pretzels on baking paper. Allow them to rest there until set.
11. When they are nicely set dust the non chocolate coated side with icing sugar before serving. Serve them chilled. Store them in an airtight container into the fridge.

Notes

1. It's imperative you chill the dough in the fridge before rolling into a pretzel.
2. Be careful while shaping them if they break in between again roll out into a sausage and shape them into a pretzel.
3. If nutella isn't available you could use dark chocolate instead.
4. You could skip hazelnuts if you wish to.

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