Chocolate Roll Ups Recipes

CHOCOLATE PHYLLO ROLL-UPS

Steps:

• Preheat oven to 425°. Line baking sheet with parchment paper.
• Place phyllo sheets on piece of parchment paper on the counter; cover with a damp towel.
• Melt butter in a small bowl; stir in honey. Stir cinnamon and sugar in a separate small bowl.
• Place one sheet of phyllo on a clean work service (place it so the wider edge is facing you). Cut in half up the center with kitchen scissors. Fold each piece in half lengthwise. Don't fret if it tears; you can patch it up with melted butter and honey.
• Brush dough with butter-honey mixture. Sprinkle lightly with cinnamon sugar.
• Roll up in a cigar shape to form a tight cylinder. Place on baking sheet. Repeat with all phyllo sheets. Lightly spray each roll with cooking spray; sprinkle each with cinnamon sugar.
• Bake 3-5 minutes, until golden brown. Place cookies on a cooling rack set on parchment paper.
• Melt chocolate over low heat or in a microwave (see tips). Stir in coconut oil.
• Hold cooled phyllo roll over the chocolate, and spoon chocolate to coat one-third of the phyllo. Spoon nuts over the soft chocolate so they stick. Place on rack to set the chocolate. You may need to refrigerate rolls to set the chocolate if the kitchen is warm.
• Store in an airtight container lined with parchment, and place parchment in between layers of cookies.

CHOCOLATE ALMOND ROLL-UPS

Steps:

• Preheat oven to 400°. Line a baking sheet with a silicone liner or parchment paper.
• Roll out pie crust to a 11-inch circle. Cut into 16 triangles.*
• Spread each triangle with about a teaspoonful of chocolate spread. Spread almost to the edges.
• Beginning with the short side, roll loosely toward the opposite point. Place each roll on prepared pan.
• Brush each with beaten egg.** Sprinkle with almonds and sanding sugar.
• Bake 8 to 10 minutes, or until golden brown. Cool on pans on a wire rack.

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

CHOCOLATE CAKE ROLL

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

STRAWBERRY CHOCOLATE ROLL UPS

Steps:

• Preheat oven on 350°F.
• Put preserves in a plastic sandwich bag or (piping tube) massage the bag as to make sure there are no large chunks of berries and cut a small corner off the sandwich bag so that it makes a line of preserves about 1/4 inch thick.
• Lightly flour the spot you will be rolling the dough on and use flour to also keep the dough from sticking to the rolling pin.
• Roll out dough in to a 1/2 inch thick rectangle or square which ever make you happy.
• Draw alternating lines of preserves and chocolate sauce about 1 inch from all edges of dough.
• Lightly wet the edges or dough with you finger.
• Roll dough up like a jelly roll sealing the final edge by pinching it slightly and seal the ends by pinching together and twisting them.
• You can bake this in a bread pan or I like it better when baked on a cookie sheet cause if any of the filling manages to leak out you can scoop it up with a spatula and smear it on top of the roll up.
• Bake about 15- 20 minutes on middle rack.
• When done spread the table spoon of butter on top (before spreading any of the leakage on it) and enjoy.
• You can let the roll up rise for a bout 30 minutes before baking it if you want it a little more fluffy but i like it just like it is.

CHOCOLATE DESSERT WRAPS

Steps:

• Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. , Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. , Grill, covered, over low heat for 5-10 minutes or until heated through. , Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.

CHOCOLATE ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth.
• Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles.
• Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triagle in half and roll up, starting at the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden. Sprinkle with the confectioners' sugar and serve.

FRENCH TOAST ROLL UPS

Steps:

• Trim the bread crusts and use a rolling pin to flatten each slice into a square.
• Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
• Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
• Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
• Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.