Dark Chocolate Dipped Pretzels
Recipe type: Dessert
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 pretzels
 
Easy Dark Chooclate Dipped 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.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/dark-chocolate-dipped-pretzels/