Description
Delicious recipe for pillowy soft chocolate rolls, made with a rich chocolate ganache. Once you try them, you’ll never go back to any other recipe.
Ingredients
GANACHE
- 2 cups (500 ml) heavy whipping cream
- 2 ½ cups (500 g) dark chocolate callets
DOUGH
- 1 tsp (4 g) granulated sugar
- 2 tsp (6 g) active dry yeast
- ½ cup (130 ml) milk
- 2 eggs
- 3 tbsp (38 g) granulated sugar
- 1 ½ cups + 1 tbsp (315 g) all-purpose flour
- 3 tbsp (16 g) cacao powder
- ¾ tsp (4.5 g) salt
- Slightly under ¼ cup (50 g) unsalted room temperature butter
TO BAKE
- 6 tbsp (90 ml) heavy whipping cream
Instructions
- Prepare the dough. In a stand mixer bowl, mix 1 tsp (4 g) granulated sugar, 2 tsp (6 g) active dry yeast, and ½ cup (130 ml) warm milk. Let the mixture sit untouched for 10-15 minutes. After this time, there should be a foamy layer on top of the milk.
- Add 2 eggs, 3 tbsp (38 g) granulated sugar, 1 ½ cups + 1 tbsp (315 g) all-purpose flour, 3 tbsp (16 g) cacao powder, and ¾ tsp (4.5 g) salt. Fit the stand mixer with a dough hook and knead on medium-low speed for 15 minutes. After 15 minutes, add slightly under ¼ cup (50 g) unsalted room temperature butter. Knead for 10 more minutes.
- Transfer the dough into a clean large bowl and let it proof, covered with plastic wrap, for about 1 hour and 30 minutes to 2 hours. Roll out the dough and spread about half of the ganache. Cut the dough into strips and roll each one individually.
- Place them in a baking pan, lined with parchment paper, and let them proof for 30 minutes. In the last 15 minutes, start preheating the oven to 355F (180 °C).
- Pour 1 tbsp of heavy whipping cream on each of the 6 rolls and bake them for 25 minutes in the preheated oven.
- After they come out of the oven, let them cool for 10 minutes, then spread the remaining ganache. Serve warm.
Notes
Proof the dough in a warm environment. 81F (27C) for a beautiful rise.
If the ganache is too cold, warm it up slightly so it becomes more creamy.