Chocolate Swirls Recipes

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CHOCOLATE SWIRL BRIOCHE



Chocolate Swirl Brioche image

Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, cut into tablespoons, softened, plus more for bowl and pans
2 tablespoons warm (105 degrees to 110 degrees) water
1/4 cup plus 1 teaspoon sugar
2 teaspoons active dry yeast
4 to 4 1/4 cups all-purpose flour, plus more for work surface
2 1/4 teaspoons salt
9 large eggs
9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
Coarse sanding sugar, for sprinkling

Steps:

  • Butter a large bowl; set aside. Stir together warm water, 1 teaspoon sugar, and the yeast in a small bowl. Let stand until foamy, about 5 minutes.
  • Put 4 cups flour, remaining 1/4 cup sugar, and the salt into the bowl of an electric mixer fitted with the paddle attachment. Add yeast mixture; mix on medium speed until combined. Add 8 eggs, 1 at a time, mixing well after each addition; mix until well combined, about 2 minutes. Replace paddle with dough hook. Mix on medium speed 2 minutes.
  • Add butter, 1 tablespoon at a time, mixing until combined after each addition. Mix until dough is smooth, shiny, and elastic, about 10 minutes. If dough is very sticky and wet, add up to 1/2 cup flour (only the bottom quarter of the dough should stick to the bowl); mix until combined. Transfer dough to buttered bowl. Cover with a clean kitchen towel, and let rise at room temperature until almost doubled in bulk, about 1 1/2 hours. Punch down dough; cover with plastic wrap, and refrigerate overnight (at least 12 hours).
  • Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans; set aside. Transfer dough to a lightly floured work surface. Divide dough in half. Roll out each half into a 7-by-15-inch rectangle. Sprinkle chocolate over rectangles. Starting from a short side, tightly roll each into a log; pinch seam to seal. Place each log, seam down, in a buttered pan. Cover with a clean kitchen towel; let rise at room temperature until dough reaches rim of pans and no longer feels cool, about 3 hours.
  • Preheat oven to 375 degrees. Lightly beat remaining egg; brush tops of loaves with egg. Sprinkle with sanding sugar. Bake until tops are deep golden brown, about 35 minutes (cover with foil after 20 minutes if browning too quickly). Run a knife around edges of pans to loosen, and turn out onto a wire rack; let cool completely.

CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY



Chocolate Swirl Meringues Recipe by Tasty image

Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate

Provided by Ellie Holland

Categories     Bakery Goods

Yield 6 meringues

Number Of Ingredients 5

3 egg whites
¾ cup caster sugar
1 tablespoon vanilla extract
½ teaspoon white wine vinegar
¾ cup chocolate, melted

Steps:

  • Preheat the oven to 100°C (210°F).
  • In a bowl, separate the egg whites and whisk until soft peaks form.
  • Gradually add the sugar in stages, as you whisk.
  • Whisk in the vanilla extract and white wine vinegar.
  • Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
  • Gently fold in the melted chocolate, taking care not to overmix.
  • Spoon the meringue onto a baking tray lined with greaseproof paper.
  • Bake for 60 minutes, until the meringue no longer sticks to the paper.
  • Serve with raspberries and strawberries.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams

CHOCOLATE-SWIRLED CHEESECAKE



Chocolate-Swirled Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield Yield: 12 servings

Number Of Ingredients 11

1 cup chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
Non-stick cooking spray
1 (6-ounce) package semisweet chocolate morsels
2 (8-ounce) packages cream cheese (regular or nonfat) softened
1 1/4 cups sour cream (regular or nonfat)
1 egg
2 teaspoons vanilla extract
1 cup granulated sugar
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
  • To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
  • In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
  • Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
  • Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHOCOLATE AND VANILLA SWIRL PUDDING



Chocolate and Vanilla Swirl Pudding image

Can't decide which pudding flavor-chocolate or vanilla-you like best? Then this rich and creamy pudding is for you!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9m

Yield 2

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon cornstarch
1 cup milk
2 tablespoons fat-free cholesterol-free egg product or 2 tablespoons beaten egg
1 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips

Steps:

  • Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
  • Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.

Nutrition Facts : Calories 205, Carbohydrate 26 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

CHOCOLATE SWIRL CAKE



Chocolate Swirl Cake image

Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook

Provided by Olha7397

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 25

1 cup butter or 1 cup regular margarine, softened
2 cups sugar
2 teaspoons vanilla
3 large eggs
2 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk, soured*
1 cup Hershey's syrup
1/4 teaspoon baking soda
1 cup flaked coconut (optional)
1/2 cup butter or 1/2 cup regular margarine, softened
3 2/3 cups confectioners' sugar (1-pound package)
1/2 cup Hershey's syrup
1 hershey's milk chocolate candy bar, broken into pieces (4 ounces)
2 -3 tablespoons milk
8 semi-sweet chocolate baking squares, broken into pieces**
1/2 cup whipping cream
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 (4 ounce) hershey's milk chocolate candy bars, broken into pieces
1 tablespoon butter or 1 tablespoon margarine
1 cup flaked coconut
1/2 cup chopped nuts

Steps:

  • FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
  • FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
  • Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
  • Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
  • TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
  • TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
  • TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
  • *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
  • **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6

CHOCOLATE SPIRALS RECIPE BY TASTY



Chocolate Spirals Recipe by Tasty image

Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 5

nonstick cooking spray
flour, for dusting
8.6 oz puff pastry, 1 sheet, thawed if frozen
¼ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
  • Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
  • Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  • Slice lengthwise into twelve ½-inch (1 cm) wide strips.
  • Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
  • Transfer the spirals to the prepared baking sheet and brush with egg wash.
  • Bake for 12 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 2 grams

CHOCOLATE SWIRL BREAD



Chocolate Swirl Bread image

My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.

Provided by Debilyn_Ks

Categories     Yeast Breads

Time 1h30m

Yield 2 Loaves

Number Of Ingredients 11

4 cups flour
2 (1/4 ounce) packages yeast, quick rise
1 cup milk
1/3 cup sugar
6 tablespoons butter
1 teaspoon salt
2 eggs
1 (6 ounce) package English toffee bits (1 cup) or 4 finely chopped Heath candy bars (1 cup)
1 1/2 cups powdered sugar, sifted
1 tablespoon water
1/2 teaspoon vanilla

Steps:

  • In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
  • In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
  • Using spoon, stir in as much of the remaining flour as you can.
  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
  • Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
  • Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
  • Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
  • Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
  • For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.

Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7

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