Fluffy sweet rolls filled with a rich chocolate filling and topped with swirls of silky chocolate frosting, these triple chocolate sweet rolls are every chocolate lover's dream.
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:9 Rolls 1x
Category:Bread
Method:Easy
Cuisine:American
Ingredients
Scale
Bread Dough
240 g Milk (1 cup)
105 g White sugar (1/2 cup)
2 1/4 tsp Instant Yeast
1 Egg
440 g Plain flour (3 2/3cups)
60g Cocoa powder (1/2 cup)
105 g Unsalted butter, softened (1/2 cup)
Chocolate Filling
15 g Icing/Confectioners sugar (2 tbsp)
30 g Cocoa powder (3 tbsp)
8g Ground cinnamon (1 tbsp)
130 g Dark chocolate, melted (4.5 oz)
120 g Butter, softened (1/2 cup)
60 g Thickened/Heavy cream (1/4 cup)
Meringue
3 Egg whites
150g Caster sugar, aka superfine sugar (3/4 cup)
 1 tsp Vanilla extract
Instructions
Bread Dough
In a jug add the warm milk, yeast, and sugar, leave aside and allow to foam
In the bowl of a stand mixer fitted with the dough hook attachment add the flour, yeast mixture and egg
Mix on low speed until the dough comes together into a rough ball
Turn up to medium and continue kneading for 1 minute
(If you don't have a stand mixer you can mix this by hand in a large mixing bowl, it'll just take a little longer)
Add the softened butter one tablespoon at a time, kneading between each addition
Once all the butter has been added continue kneading the dough on medium speed for 5- 10 minutes, the dough should be super smooth and soft (if the dough is too sticky to handle you can add a touch more flour)
Place the dough in an oiled bowl, cover with plastic wrap or a tea towel, and allow to proof in a warm place for 60 minutes or until doubled in size
Chocolate Filling
Meanwhile, combine cocoa powder, cinnamon, icing sugar, and butter together in a medium-sized bowl, and stir until smooth
Add the melted chocolate and mix until smooth, set aside for it to firm up as the dough proofs
Once the dough has proofed transfer it onto a lightly floured surface and roll it out with a rolling pin into a large rectangle, about 5mm thick
Using a palette knife spread the chocolate filling over the dough in a thin and even layer With the longer side of the rectangle facing you, roll the dough into a tight log
Cut the log into 12 even slices with a serrated knife or a piece of unflavored dental floss
Evenly space the rolls in a 9 x 13 inch / 22 x 33cm baking pan
Cover loosely with cling wrap and place in a warm place to proof for 30-60 minutes, or until doubled in size
Preheat the oven to 170°C
Bake for 20 minutes, or until cooked through
Remove from oven and cool
Meringue
Put the egg whites in a large clean bowl or in the bowl of a stand mixer fitted with a whisk attachment and whisk until it reaches soft peaks
Slowly add the sugar and whisk until it reaches stiff peaks
Add the vanilla and whisk until well incorporated
Spread the meringue over the warm rolls and lightly toast with a blowtorch
If you don't have a blowtorch you can grill or broil it under high heat for a couple of minutes until lightly toasted