Prepare to embark on a sensational culinary journey that will transform your kitchen into a chocolate paradise! These Double Chocolate Rolls are not just a recipe, they're an experience that combines the rich, decadent world of chocolate with the comforting warmth of freshly baked rolls. Imagine pulling apart a soft, chocolatey roll, revealing melted chocolate chips and watching a golden caramelized white chocolate ganache cascade down its sides - this is more than just a dessert, it's pure chocolate euphoria waiting to happen!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate, chopped
- 1/2 cup heavy cream
Instructions
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, active dry yeast, and salt. Whisk together until thoroughly mixed.
- In a separate bowl, warm the milk to approximately 110°F (43°C). Add melted butter and the beaten egg to the warm milk, stirring gently to combine.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Mix using a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll out on a floured surface into a large rectangle, approximately 12x16 inches.
- Sprinkle semi-sweet chocolate chips evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces using a sharp knife.
- Place the rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) while the rolls are rising.
- Bake the rolls for 25-30 minutes until they are puffed and the tops look set. Remove from oven and let cool slightly.
- For the caramelized white chocolate ganache, slowly melt white chocolate in a double boiler, stirring constantly until it turns a golden caramel color.
- Gradually add heavy cream to the caramelized white chocolate, stirring until smooth and glossy.
- Once rolls are slightly cooled, drizzle the warm caramelized white chocolate ganache over the top, allowing it to cascade down the sides.
- Serve warm and enjoy the rich, decadent double chocolate rolls with their luxurious ganache topping.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Patience: Take the full 8-10 minutes to knead, which develops gluten and ensures a soft, elastic texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising - near a preheating oven works perfectly.
- Chocolate Chip Distribution: Spread chocolate chips evenly to guarantee chocolate in every bite.
- Ganache Technique: Stir caramelized white chocolate constantly to prevent burning and achieve that beautiful golden color.
- Serving Suggestion: These rolls are best enjoyed warm, so time your baking just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
