Here's a recipe for mini chocolate rolls that will delight everyone with a sweet tooth in your household! Easy to prepare and deliciously decadent, these little treats offer a perfect balance between chocolate flavor and a soft, moist texture. You can adapt the recipe to your liking: a classic version with Nutella or a pareve version for more flexibility. Ready to get started?
Practical information
Preparation time: 45 minutes
Cooking time: 15 minutes
Estimated calories: approximately 250 kcal per mini roll
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- For the dough:
- 1 kilo of flour
- 2 tablespoons of dry yeast
- 1 plastic cup of sugar
- 1 teaspoon of salt
- 4 eggs
- 1 plastic glass of oil
- 2 glasses of water (or 2 Chamenet Hamoutsa for the milk version)
- For the chocolate topping (your choice):
- 1 jar of Nutella (milk version) or pareve chocolate spread
- Or pareve version:
- 1 glass of sugar
- 5 tablespoons of cocoa
- 1 sachet of vanilla sugar
- For the icing syrup (optional):
- 1 glass of water
- 1 glass of sugar
- 1 sachet of vanilla sugar
- 1 tablespoon of lemon juice
Preparation steps
- Pour all the dough ingredients into the bowl of your stand mixer fitted with the dough hook. Mix until you obtain a soft and slightly sticky dough.
- Place the dough in the refrigerator for 30 minutes, then let it rest at room temperature for 45 minutes, covered with a clean cloth.
- For the pareve topping, mix the sugar, cocoa and vanilla sugar to form a chocolate sauce.
- Once the dough has risen, roll it out to form a large rectangle approximately 0.5 cm thick.
- Generously coat your dough with chocolate (Nutella or homemade sauce), then roll it up.
- Cut into 2 cm wide slices and arrange them on a baking sheet lined with parchment paper, chocolate side up.
- Allow the mini rolls to rise on the tray for the time required for secondary rising.
- Bake at 190°C for 15 minutes, keeping a close eye on them. Don't worry if a little chocolate oozes out of the rolls — that's perfectly normal!
- Once cooled, carefully peel the mini rolls off the baking sheet, removing any excess chocolate.
- For the icing syrup: in a saucepan, bring the water, sugar, vanilla sugar, and lemon juice to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly.
- Brush the mini rolls with syrup, or simply sprinkle them with icing sugar according to your preferences.
For an even more indulgent version, don't hesitate to use high-quality chocolate in your homemade dough. These mini rolls keep perfectly for 2 to 3 days in an airtight container—if you give them enough time!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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