Day One of Dipstock, White Chocolate Mania, and #FNIChat

Day One of Dipstock, White Chocolate Mania, and #FNIChat

Hello, Ghiradelli White Chocolate! Where have you been all my life?

Here at the Saucy Dipper household we have successfully started Dipstock with a bang — a white chocolate bang.

First up, white chocolate dipped pretzels.┬áThere’s not much of a recipe for white chocolate dipped pretzels. It’s more a matter of steps.


How to Make White Chocolate Dipped Pretzels

1 – Get your hands on a quality white chocolate.

2 – Break up chocolate in small pieces. (One ounce will yield about 20 partially dipped small pretzels.)

3 – If you don’t have a double boiler, then you’ll need a large sauce pan and a metal bowl. Fill the sauce pan with water and heat up — but don’t bring the water to a boil.

4 – Put chocolate bits in the metal bowl and place the bowl over the warm water.

5 – Stir the chocolate ensuring that it doesn’t burn. Make sure that you don’t get water or condensation in with the chocolate. This will make your chocolate clumpy.

6 – Once melted, dip a pretzel in the chocolate and place on wax paper or a cookie sheet to harden.

7 – If you choose, dip the chocolate covered pretzel in another candy. I chose to chop up a Heath toffee bar for this purpose.

8 – When finished, place the pretzels in the refrigerator or freezer to finish hardening.

white chocolate pretzels

chocolate dipped pretzels

I have many memories of chocolate dipped pretzels during the holidays, but really, these make for a great treat any time. Next up, White Chocolate Mascarpone Dip — my new favorite dessert dip.

How to Make White Chocolate Mascarpone Dip

*4 ounces mascarpone cheese

*3 ounces white chocolate, broken into small pieces

*1/2 cup whipped cream, divided

Directions: Fill large sauce pan with water. Heat up water, but don’t bring to boil. Place metal bowl in sauce pan and place white chocolate pieces and 1/4 whipped cream in bowl. Stir until melted. In a separate bowl, mix mascarpone cheese, remaining whipped, and white chocolate mixture. Place in refrigerator to chill for at least one hour. If you choose, top with your favorite candy bits. Serve with bananas, strawberries, and pretzels.

Notes: I based this recipe on one I saw on Epicurious. I cut that recipe in half and did not add the vanilla, which I’m certain would add a nice flavor, but it’s not necessary. The next time I make this recipe I think I’ll toy with pumpkin spice or nutmeg.

Saucy Dipper gives this recipe two spoons up!

white chocolate mascarpone dip with heath bar

Join me tomorrow (Monday, October 25) on Twitter for the #FNIChat from 2-4 pm MST. Food bloggers and food lovers will be chatting it up about CHOCOLATE! You won’t want to miss it.

4 Responses to “Day One of Dipstock, White Chocolate Mania, and #FNIChat”

  1. Cathie says:

    Yummy! Those pretzels look amazing.

  2. Chung says:

    Darn! I’m sorry I missed the chocolate twitter chat! How was it? Also, chocolate covered pretzels – I could eat a mountain of them. There aren’t many sweet things I can say that about. I think chocolate covered pretzels appeals to the savory-tooth people like me. Sweet and salty makes a beautiful combination! Thanks for the recipe!

    • saral says:

      #FNIChat happens every Monday. You can join in anytime and you should. It’s a lot of fun…if you’re into the Twitter thing.

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