Double Chocolate Swirl Pops Recipes

DOUBLE CHOCOLATE SWIRL POPS

Steps:

• In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.
• In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.
• Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

DOUBLE-CHOCOLATE SWIRLS

Steps:

• FOR THE PASTRY:.
• Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
• Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
• Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
• To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
• Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
• Bake in the preheated oven for 20 minutes and serve warm.

DOUBLE CHOCOLATE SWIRL BREAD(PAMPERED CHEF)

Steps:

• Preheat oven to 375*F.
• For bread:.
• Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
• Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
• Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
• Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
• Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
• Brush dough lightly with a portion of the egg white mixture.
• Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
• Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
• For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!