Indulge in the swirly goodness of chocolate swirls, a delectable treat that combines the richness of chocolate with the soft, fluffy texture of a baked good. These delightful pastries come in various forms, each offering a unique taste experience. From classic chocolate swirl bread to decadent chocolate swirl muffins and irresistible chocolate swirl cookies, this article presents a collection of recipes that cater to every chocolate lover's desire. Embark on a culinary journey as we explore the art of creating these mesmerizing treats, ensuring perfect swirls, rich flavors, and a delightful aroma that will tantalize your senses.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
- In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
- Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
- Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.
MINI CHOCOLATE DIPPED CARAMEL APPLES WITH VANILLA SWIRLS
Steps:
- Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed.
- Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes.
- Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes.
- Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.
CHOCOLATE SWIRLS
If you love chocolate and cream cheese, you'll love these cookies. At little goes a long way. Make them small, they do not spread.
Provided by Ann
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in cream cheese, egg, and vanilla. Combine flour, baking powder, and salt; mix into creamed mixture to form a soft dough. Fold in the melted chocolate until the dough is just marbled. Do not over mix. Drop dough by heaping teaspoons onto ungreased cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are light golden brown. Cool completely before storing.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 10.6 g, Cholesterol 10.9 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 38.6 mg, Sugar 6.3 g
Tips:
- Use high-quality chocolate: The better the chocolate, the better the swirls will taste. Look for chocolate with a cocoa content of at least 70%.
- Temper the chocolate properly: This will help the chocolate to set smoothly and prevent it from seizing.
- Work quickly: The chocolate will start to set quickly, so work quickly to get the swirls into the batter.
- Don't overmix the batter: Overmixing will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at a moderate temperature (350 degrees F) so that it has time to rise and cook through.
Conclusion:
Chocolate swirls are a delicious and easy way to add flavor and interest to your cakes. With a little practice, you'll be able to create beautiful and impressive swirls that will wow your friends and family. So next time you're looking for a way to dress up your cake, give chocolate swirls a try!
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