Chocolate Chips and Champagne

by Tokyo Terrace on February 13, 2010

Oh, Valentines Day. I remember vividly celebrating Valentines Day in elementary school. Wed take shoe boxes and decorate them in red, pink, and white paper, doily hearts, and glitter. Mom would cut a hole in the top of the box for us so that our classmates could drop in the small Valentines with pictures of Scooby Doo, Garfield, or other cartoon characters popular in the 1990s. It was always so exciting have the Valentine box fill up gradually throughout the day. Suddenly, even the students that arent your best friends seem more lovable and the people you are afraid to talk to are a little less scary all because of a Valentine that says something like I Ruv You! Scooby Dooby Dooooooo! With this childhood love of Valentines Day in mind, these Chocolate Chips use a favorite snack of children and adults alike: potato chips. To add a more sophisticated and perhaps gourmet twist, these chips are coated in chocolate and served with Champagne.

You might be wondering if potato chips and chocolate are really a good idea. Trust me when I say that they are meant to be together! Like Bonnie and Clyde, Bert and Ernie, or Garfield and Odie! The salty chips with the rich, sweet chocolate ganache are a match made in Valentines Day heaven. Delicate and playful, these Chocolate Chips are the perfect way to end a fabulous meal on any special occasion. I made my own potato chips but you can certainly use store bought. I would recommend something a little thicker than the traditional Lays, but if thats all youve got then go for it! I find that the slightly thicker chips make better vessels for the chocolate ganache.The nice part about store bought chips is that this treat will take a mere 10 minutes to prepare. Cant say no to that, can you?

The champagne is a perfect pairing for these sweet and salty bites. The crispness helps to cleanse the palate and bring a lightness that works beautifully with the rich chocolate and crunchy chips.

Homemade Potato Chips

Makes about 20 chips (when you add the chocolate ganache, this is enough for 5 servings)

1 russet potato

oil for deep frying


Slice the potato using a mandoline (if you have one) at the middle setting, or use a sharp knife, to create slices about 1/4 inch thick. In a wok or skillet, heat 3 inches of oil over medium heat. Test the oil by placing on of the chips carefully in the wok. The color should be a light golden color after about 10 seconds.When you have adjusted to the proper heat, work in batches of about 4 or 5 chips, frying 8-10 seconds, flipping once, frying for another 10 seconds and transferring to a wire cooling rack with paper towels under it. Allow the chips to cool on the rack. If the chips are not crisp enough, you can transfer them on a cookie sheet to a 180F oven for about 8 minutes.

Chocolate Ganache

Makes 1/2 cup

6 oz. dark chocolate

3 Tablespoons milk (at least 1%) or heavy cream

In a double boiler, bring water to a simmer. Add the chocolate in the top of the double boiler along with the milk. Stir constantly until the chocolate is completely melted. Remove from the heat and set aside.

Assembling Chocolate Chips

Dip each potato chip in the warm chocolate ganache and place on a sheet pan lined with parchment paper or wax paper. Place the chips in the refrigerator for about 15-20 minutes to allow the chocolate to harden. Serve with champagne or prosecco.

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