Crazy Choco Papad Poppadum
Elevate your snacking game with the whimsical and irresistible *Crazy Choco Papad Poppadum*, a fusion dessert that transforms humble Indian poppadums into a crispy, chocolate-coated indulgence. This quick and easy recipe combines the satisfying crunch of fried or toasted papads with the rich decadence of melted dark chocolate, topped off with crushed nuts, colorful sprinkles, and even a drizzle of white chocolate or caramel for extra flair. Perfect as a unique party treat or an after-dinner delight, this sweet-salty creation offers a delightful mix of textures and flavors in every bite. Ready in just 15 minutes, it’s a fun and creative recipe that’s sure to surprise and impress your guests. Whether you’re looking for a quirky dessert idea or a playful snack, the Crazy Choco Papad Poppadum is a must-try!
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Recipe Information
Ingredients
- 4 pieces Plain poppadums (papads)
- 100 grams Dark chocolate
- 50 grams White chocolate (optional, for drizzle)
- 2 tablespoons Butter or neutral cooking oil (for frying)
- 2 tablespoons Crushed nuts (almonds, pistachios, or hazelnuts)
- 1 tablespoon Sprinkles or edible glitter
- 1 tablespoon Melted caramel or toffee (optional)
- 1 pinch Salt (optional, for garnish)
Instructions
Heat a skillet over medium heat and lightly fry the poppadums one by one in butter or neutral cooking oil until crispy. Alternatively, toast them in the microwave or oven according to package instructions if you'd prefer a healthier option. Set aside on a paper towel to cool.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler technique) or microwave it in 15-second intervals, stirring each time, until smooth and glossy.
Using a spoon or a silicone brush, spread a generous layer of melted dark chocolate over each fried or toasted poppadum, covering the surface evenly.
If using white chocolate, melt it similarly to the dark chocolate and drizzle it over the coated poppadums using a spoon or piping bag for a decorative effect.
Sprinkle the crushed nuts, sprinkles, and edible glitter over the chocolate while it is still wet to ensure they stick.
Optionally, add a light drizzle of melted caramel or toffee sauce, and finish with a tiny pinch of salt to enhance the sweet and savory flavors.
Place the chocolate-coated poppadums on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes, or until the chocolate is fully set.
Serve the Crazy Choco Papad Poppadum as a quirky dessert or snack and watch as it becomes a conversation starter. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 92.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
