Chocolate rolls are a delicious dessert or sweet treat that consist of a soft and fluffy bread dough filled with a rich chocolate filling. They are similar to cinnamon rolls but with a chocolate twist.
To make chocolate rolls, start by preparing a basic bread dough using flour, yeast, sugar, salt, milk, butter, and eggs. Allow the dough to rise until doubled in size.
While the dough is rising, prepare the chocolate filling by melting chocolate chips with butter and sugar until smooth and glossy. You can also add cocoa powder for extra chocolate flavor.
Once the dough has risen, roll it out into a rectangle and spread the chocolate filling evenly over the surface. Roll up the dough tightly from the long side to form a log, then slice it into individual rolls.
Place the rolls in a greased baking dish and allow them to rise for another 30 minutes. Bake the rolls in a preheated oven until golden brown and cooked through.
Serve the chocolate rolls warm, optionally topped with a glaze or icing for extra sweetness. These chocolate rolls are sure to be a hit with chocolate lovers of all ages!
Chocolate rolls: the whole family will love the result
It’s eazy and delicious 
INGREDIENTS
For the batter:
- 50 g (½ cup) all-purpose flour
- 15 g (2 tbsp) cornstarch
- 6 eggs
- 150 g (⅔ cup) sugar
- 80 ml (⅓ cup) vegetable oil
- 15 g (2 tbsp) cocoa powder
For the cream:
- 250 g (1 cup) hazelnut cream;
- 200 g (⅔ cup) melted dark chocolate.
METHOD
1. Separate egg yolks for the egg whites.
2. Using a blender, beat egg yolks with sugar and vegetable oil until creamy.
3. Whisk egg whites until stiff peaks form.
4. Fold egg whites into the yolk mixture carefully, then sift in the flour and fold it into the batter too.
5. Divide the batter into 2 portions and mix one with cocoa powder and another with cornstarch.
6. Pour the white half of the batter onto a parchment-covered baking sheet, and spread evenly.
7. Bake for 5 minutes at 190°C/375°F.
8. Pour the chocolate batter on top of the base layer and spread it out evenly. Bake for 8 minutes.
9. Let the roll cool down, peel the parchment back, and spread hazelnut cream on top of the cake base. Roll tightly and leave in the fridge to set.
10. Carefully slice the roll and dip each slice in melted chocolate, covering one side