Chips, Chocolate and Whisky

Recipe – Chips dipped in whisky chocolate

Ingredients
300 g dark chocolate
30 ml (1 oz.) whisky (choose from the Medium-bodied and Woody taste tags)
30 ml (1 oz.) milk
1 to 2 bags of chips (opt for thick and rippled chips)

Preparation of the sauce
In a double boiler, melt the chocolate. Stir with a wooden spoon until mixture is smooth. Add the whisky, while stirring continuously.
CAREFUL: once the whisky has been added, the mixture will harden temporarily and be difficult to stir. Don’t panic—this is normal! Add the milk and stir vigorously. Mixture will become smooth again. Remove from heat and set aside.

Preparation of the chips
Cover a cookie sheet with parchment paper and set aside. Pour chips into large bowl and select the nicest ones.
NOTE: We suggest buying two bags in order to have enough.

One at a time, carefully dip the chips in the chocolate-whiskey sauce, making sure to fully cover half of each chip. Gently tap excess chocolate off the chip and set it on the cookie sheet. Repeat until all chips are done. Refrigerate 15 minutes. Enjoy!

Variant

Swap chips with pretzels and the whisky with rum or a liqueur. Or dip apple slices, strawberries or bananas in an alcohol-spiked chocolate sauce. And of course, maple cream and chocolate were made to go together!