I’m actually not a self-described chocoholic (though it’s possible others may describe me as such). I don’t like the term. Yes I carry candy in my purse and collect fine dark chocolates but it’s not an obsession so much as a healthy hobby. I made these chocolate chocolate chocolate swirls for my friend’s birthday brunch this past weekend because it was a busy weekend and I needed something really quick that was still special. This weekend I moved apartments, packed for an upcoming
vacation, and contacted breeders to find a new English Springer Spaniel puppy, all with time to spare to bake these for the bday brunch. And aside from thinking the party started at 2pm and showing up late at 2:45pm even though it actually started at 1pm so by the time I got there it was almost over, I nevertheless did get everything done. Italy
Basically while cleaning out the freezer of my old apartment I found a package of puff pastry dough and was inspired. So I defrosted my muse and then took a bunch of leftover chocolate bricks from the back of my baking shelf and had at it. This recipe is extremely forgiving and although I don’t think they came out as show stopping pieces of art, the swirls were really cute and they were an indulgent and delicious treat for the birthday. If you serve them warm the chocolate is melted and amazingly smooth, if they cool down they get a fantastic crunch that compliments the flaky pastry oh so well!
1 sheet puff pastry (feel free to double and use both in the box)
1 tblsp. flour to help with rolling out the dough
4 oz. dark chocolate (leave 2 oz. for drizzling)
2 oz. white chocolate
2 oz. milk chocolate
2 tblsp. melted butter (microwave 25 seconds should do the trick)
Defrost the puff pastry dough, this takes about 40 minutes at room temperature. Sprinkle some flour on the counter and unfold the sheet on top of it. Then sprinkle some flour on top of the sheet and use a rolling pin just to softly and lightly smooth out the folds in the dough. You don’t want to roll the dough out much or thin it out just sort of smooth it out.
Shave down all the chocolate. I just use a knife and press firmly on the edge of the chocolate piece. The chocolate will just break off almost as though you were grating it. It’s ok if it’s not perfect just so none of the pieces are too much bigger than a chocolate chip. If you are using actual chocolate chips just chop them up a bit. Use a brush or your fingers to spread the melted butter over the pastry sheet. Then sprinkle the chocolate pieces all over the top of the butter.
Roll up the sheet and slice about ½ inch. thick slices. If you have a cupcake pan spray the inside of each cup and place each swirl in there to bake. As I was moving I didn’t have one this weekend so I placed them on just a flat sheet (also sprayed with non-stick cooking spray). If you use a cupcake pan they will be a bit taller than the ones photographed here. Bake for 10 minutes @ 400F.
Lastly you can decorate with drizzled chocolate, for easy melting instructions (only a microwave required) click here.