Get inspired by these recipes for chocolate rolls. The flavors of France, Bohemia and Mexico!

What I love about chocolate is that it is so versatile and can be used almost anywhere and modified in any way.

So try these chocolate roll recipes and see for yourself what I’m talking about! The dough is incredibly tender and fluffy, the chocolate just underlines the overall taste of these goodies.

We have specially prepared for you various variants from different corners of the world, so that you have a chance to taste the best that other cuisines can offer us!

Which recipe will you choose first?

Chocolate rolls with cream

This recipe for stuffed rolls is inspired by Mexico. They are so delicious that one batch won’t be enough! It is also a great idea for a weekend breakfast for the whole family.

What will we need

1. Package of puff pastry (defrosted)
2. 125 g semi-sweet chocolate (finely chopped)
3. 2 spoons of cocoa
4. 2 spoons of granulated sugar
5. 4 tablespoons butter (melted)
6. 3 tablespoons of ground cinnamon
7. 4 spoons of granulated sugar
8. 60 ml caramel condensed milk

Method

1. Preheat the oven to 160 degrees
2. Prepare a baking sheet by lining it with baking paper
3. Sprinkle the work surface with flour
4. Roll out the sheet of puff pastry and lightly dust it with flour
5. Using a rolling pin, roll out a sheet of puff pastry into a square
6. Cut the dough in half using a sharp knife
7. Cut each rectangle diagonally into triangles
8. This will make about 16 triangles
9. In a bowl, mix the butter with 3 spoons of cinnamon and 4 spoons of sugar
10. In a separate bowl, mix the cocoa and 2 tablespoons of sugar
11. Sprinkle the entire triangle with a mixture of cocoa and sugar
12. Add the chopped chocolate to the wide end of the triangle
13. We start rolling from the widest side and roll the dough into a roll shape
14. Place the roll on a baking sheet and bend it into a crescent shape
15. Repeat the process with the remaining dough
16. Finally, spread the top of each chocolate roll with a spread of melted butter and sprinkle with the remaining ground cinnamon
17. Place the rolls in the oven and bake for 20 to 25 minutes
18. Place the tray in the upper part of the oven and bake until the rolls are golden brown
19. After removing from the oven, pour caramel condensed milk over the chocolate rolls and serve

Coconut rolls dipped in chocolate

Easy, delicious and especially chocolatey! I don’t know a better combination than a tender dough that melts on the tongue dipped in a layer of quality chocolate.

What will we need

1. 230 g of butter
2. 5 spoons of granulated sugar
3. 2 teaspoons of vanilla extract
4. A spoonful of water
5. 250 g plain flour
6. 200 g of coconut
7. ½ teaspoon of salt
8. 200 g almonds (or hazelnuts, finely chopped)
9. 150 g of chocolate
10. 50 g of butter

Method

1. Preheat the oven to 150 degrees
2. Line a baking tray with baking paper
3. Beat butter with sugar, vanilla and water in a large bowl
4. In a separate small bowl, mix the plain flour, coconut and salt
5. Then add it to the butter mixture, mix everything thoroughly
6. Add the chopped nuts of your choice and mix until completely incorporated
7. On a baking sheet, we form half-moon-shaped rolls from pieces of dough
8. Place the rolls in the oven and bake for 15 to 20 minutes until golden
9. Let the rolls cool completely
10. Meanwhile, melt the chocolate and butter in a water bath or in the microwave
11. When the chocolate rolls are cool, dip them one at a time, either whole or ½ in the melted chocolate and return to the baking sheet and let them rest until the chocolate hardens
12. Sweeten the rolls in a cool place

Paris rolls made of egg whites and chocolate cream

Chocolate rolls like grandma’s! Or like from a candy store? It doesn’t matter, the point is that they are absolutely famous and suitable not only as part of the Christmas treat, but also just for the sweet tooth to munch on.

What will we need

1. 200 g egg whites (about 6 pcs.)
2. 400 g of granulated sugar
3. 200 g of powdered sugar
4. 200 g ground walnuts
5. ½ teaspoon of cinnamon
6. Pinch of salt

For filling

1. 500 ml whipping cream
2. 140 g granulated sugar
3. 200 g dark chocolate
4. 100 g of cocoa
5. 150 g of butter

For the frosting

1. 400 g of cooking chocolate
2. 80 g of coconut oil

Method

1. Heat egg whites, granulated sugar and salt in a water bath
2. Heat and stir until the sugar is completely dissolved
3. Then remove the mixture from the water bath and beat it with a mixer until stiff snow
4. When the snow is solid and almost cold, carefully stir in the nuts, cinnamon and powdered sugar
5. Fill a decorating pastry bag with the dough for the chocolate rolls
6. We make small rolls with a decorating tube and on a baking sheet lined with baking paper
7. We then put the sheet in the oven and bake them for about 2 hours at 90 degrees
8. After the time has passed, let them cool in the oven
9. For the filling, mix all the ingredients, except the chocolate, in a saucepan over medium heat
10. Cook the filling for about 1-2 minutes
11. Finally, add the chocolate and blend it with an immersion blender
12. Put the chocolate cream in a bowl and let it rest in the fridge overnight
13. The next day, fill a little. Heat and beat until smooth
14. Place the filling in a pastry bag and decorate ½ of the Paris rolls with it
15. We then place the rolls in the fridge for 1 hour so that the cream hardens
16. In the meantime, melt the chocolate with coconut oil in a water bath or in the microwave
17. Then we dip the rolls in melted chocolate
18. We store chocolate rolls in a dry and cool place

French croissants with Parisian whipped cream

Chocolate croissants are a sweet treat for breakfast! This recipe for chocolate rolls includes a perfectly described process of how to make them from scratch. Not from puff pastry, but completely from scratch, that’s how they prepare them in French bakeries! All of the fluffy goodness is still filled with soft Creme de Paris, so make a whole bunch because they’re just dusty!

What will we need

1. 3 tablespoons of butter
2. 500 g plain flour
3. 30 g of granulated sugar
4. A spoonful of dry yeast
5. 2 teaspoons of salt
6. 150 ml of cold milk
7. 190 g of butter
8. Large egg (beaten)

For Parisian whipped cream

1. 5 large egg yolks
2. 40 ml of water
3. 125 g of white granulated sugar
4. 250 g butter, softened
5. Pinch of salt
6. A teaspoon of coffee extract
7. 125 g semi-sweet chocolate (melted)

Method

1. Cut the butter into slices and place it in the bowl of an electric stand mixer
2. Add flour, sugar, yeast and salt
3. Start kneading on low speed for one minute to combine the ingredients
4. While kneading, slowly add milk
5. Once all the milk has been added, turn the mixer on medium-high speed and knead the dough for 5 minutes until it forms a sticky elastic ball
6. Cover the dough with cling film and put it in the fridge for an hour
7. Cut the cold butter into thirds and place it on a sheet of baking paper
8. Place another sheet of baking paper on top of the butter and tap it with a rolling pin to thin it out and then use the rolling pin to roll it out into a square that is about 1 centimeter thick
9. Put the butter in the fridge for 30 minutes
10. Take the dough out of the fridge and sprinkle it lightly with flour
11. Roll the dough into a square and use a rolling pin to roll it out into a 25 cm square
12. Then put a layer of rolled butter on it and fold the sides of the dough over the butter so that it completely covers it
13. Cover the dough with cling film and put it in the fridge for an hour or in the freezer for 15 minutes
14. Take the dough out of the fridge and roll it into a rectangle on a floured surface
15. Fold the top half of the dough down into the center and then fold the bottom half over the top
16. Cover with foil and refrigerate for one hour or freeze for 15 minutes
17. We repeat the folding and cooling process three more times
18. To make French rolls, cut the dough in half and on a floured surface roll the dough into a rectangle, using a sharp knife cut the dough in half vertically, then cut each half into 4 pieces (making 8 rectangles)
19. We roll the individual pieces of dough tightly into rolls and place them “seam” down on a baking sheet lined with baking paper
20. Brush the rolls with the beaten egg, keep the rest of the beaten egg for later
21. Cover them and let them rise in a warm place for 2 hours
22. Preheat the oven to 200 degrees
23. Brush the risen rolls with beaten egg once more
24. Put them in the oven and bake for 20 minutes until golden
25. Take them out of the oven and let them cool
26. In the meantime, we will prepare the Parisian whipped cream, which we will fill the rolls with
27. Place the egg yolks in the bowl of a stand mixer and beat on medium-high speed for a few minutes until thick and light.
28. Meanwhile, mix water and sugar in a small saucepan
29. Heat the mixture over medium-high heat, but do not stir, for about 5 minutes.
30. We begin to slowly pour the sugar into the yolk mixture
31. Once all the sugar syrup has been added, turn the mixer on high and beat for 5 to 7 minutes until thick
32. Before we start adding the butter, we make sure that the cream is lukewarm
33. Then gradually add the butter and mix until everything is thoroughly incorporated
34. After adding the butter, add melted chocolate, salt and coffee extract
35. Mix again for a few minutes until a fluffy cream is formed
36. Fill the cooled and cut French rolls with the cooled cream (preferably overnight in the fridge)

Tips for other chocolate fillings

Chocolate mascarpone cream

• 280 g dark chocolate
• 280 ml whipping cream
• 5 tbsp Baileys (or similar cream liqueur)
• 500 g mascarpone
• Chocolate shavings

Method

• Break the chocolate into a bowl and then melt it in a water bath or in the microwave in 30 second intervals
• Stir until completely dissolved and set aside to cool
• Whip the cream and while whipping, add the liqueur spoon by spoonful
• Then beat the mascarpone until smooth and then add the cream and mix to form a smooth mixture
• We decorate with chocolate cream, fill it or eat it straight from the spoon

Chocolate filling from Salk

• 200 g of butter
• Salka can
• 250 g of walnuts
• 3 spoons of cocoa
• A bag of vanilla sugar

Method

• We cook the salko in a water bath so that the can is completely submerged and we cook it at a moderate temperature for approximately 2 ½ hours
• Beat the butter into a soft cream and add the cooled Salko and mix
• When we get a fluffy cream, add cocoa
• Mix until the cocoa is completely incorporated
• Finally, add the ground walnuts and mix thoroughly again

Curd and chocolate cream

• 150 g of butter
• 150 g of powdered sugar
• 150 g of soft, fatty cottage cheese (from a tub)
• 150 g dark chocolate

Method

• Melt the chocolate in a water bath or in the microwave and let it cool to room temperature
• In the meantime, beat the butter with the sugar
• Gradually add curd and chocolate to the butter, spoon by spoon
• We beat everything until smooth
• If the cream is too thin before decorating or filling, put it in the fridge for a while