Hayl's Kitchen

0 Melt the Chocolate Base: In a small, shallow microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave for 40 seconds total, but stop to stir every 15 seconds to prevent the chocolate from seizing. Once completely melted, set the bowl aside to cool for exactly 5 minutes (this helps the base thicken).
1 Make the Protein Ganache: Add the chocolate protein powder and unsweetened cocoa powder directly to the bowl of melted chocolate. Gradually whisk in the unsweetened almond milk, adding just 3-4 tablespoons at a time. Whisk vigorously until the ganache transforms into a smooth, thick, and rich consistency. This is the secret to a perfect, fudgy protein chocolate pringles block.
2 Prepare the Chips: Empty your potato chips (e.g., The Good Crisp Company) onto a clean work surface.
3 Create the Chip Stacks: Begin layering your protein chocolate ganache between the potato chips, creating several short "stacks" that are about 3 inches in height each.
4 Fill the Pringles Cylinder: Pour a layer of the finished chocolate mixture into the bottom of the empty Pringles can.
5 Stack & Pack: Carefully lay the can down horizontally and insert one of your short chip stacks. Pour in another layer of the chocolate protein mix. Place the next stack inside and repeat this layering process until all the stacks are packed in, finishing with a final layer of chocolate. As the jar fills, you will find you no longer need to lay it horizontally.
6 Freeze Until Set: Freeze the entire Pringles chocolate block recipe for at least 8 hours or overnight until completely solid.
7 Slice & Serve: When ready, carefully cut the cardboard packaging away to release your chocolate cylinder. Let the block set at room temperature for about 10 minutes to soften slightly. Use a sharp knife to slice the viral chocolate Pringles block into 12 even pieces.
8 Storage: Keep leftover slices stored in an airtight container in the freezer. For the best texture, thaw for 5 minutes at room temperature before eating.