May 25, 2020

Easy Braided Chocolate Twists Recipe

How To Make Braided Chocolate Twists

Easy Braided Chocolate Twists Recipe. This Braided Chocolate Twist recipe is one of the yummiest and easiest treats to make, ever – thank you Carla Hall for your scrumptious recipe. Delicious enough to get a 5 star ⭐️⭐️⭐️⭐️⭐️ rating from me and Mr. Big.

Tip #1: make the dough beforehand – it will last in your refrigerator for a couple of days, or up to a month in the freezer. Once you have the dough, the rest of the recipe from start to your oven only takes about 30 minutes

Tip #2: if you’re a little rusty with your braiding, practice beforehand. Braiding dough is a little different than braiding hair.

Easy Braided Chocolate Twists Recipe

So here you go – check out the Braided Chocolate Twist Video and see how easy this was to make. Enjoy 🙂

BRAIDED CHOCOLATE TWISTS

INGREDIENTS
1 package cream cheese (softened, 8 ounces)
2 sticks butter (softened)
2 tablespoons sugar
2 eggs (divided 1 whole egg & 1 yolk)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup sugar in the raw

CHOCOLATE FILLING
1/4 cup bittersweet chocolate (finely chopped)
1 tablespoon sugar
1 tablespoon light brown sugar
1 tablespoon cocoa powder
2 tablespoons butter (melted)

DIRECTIONS
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter and beat until light and fluffy about 4 minutes. Add sugar and mix to combine. Add egg yolk and vanilla and mix to combine. Add flour and mix until it just comes together. Turn dough out onto a floured surface. Form into two disks, wrap in plastic, and refrigerate for at least an hour.

In a medium bowl, add chocolate, sugar, light brown sugar, and cocoa powder and mix to combine. Line a baking sheet with parchment paper.

Place dough on floured surface and roll into two large squares(12 x 12 inches each) a 1/4-inch thick. Brush one square with melted butter and sprinkle over the topping. Brush the other square with butter. Place the other square of dough, butter side down, on top and press lightly together. Cut the dough in half, then each half into 1-inch strips totaling 21 strips. Braid three of the strips, seam-side facing up, pinch the ends together. Repeat with the remaining strips of dough. Place braids on the parchment-lined baking sheet. Refrigerate for another 30 minutes. Preheat oven to 350ºF.

In a small bowl whisk one egg with a tablespoon of water. Brush the braids with the egg wash. Sprinkle with coarse sugar. Place in the oven for 15-20 minutes until golden brown. Remove from the oven and allow to cool on a baking rack.