Commercial chocolate roll machines spin at 847 RPM to create those perfect spiral layers—hand-rolling never achieves this precision.
Chocolate Rolls
Indulge in these delightful chocolate rolls that are not only scrumptious but also light on calories! Whip them up in no time using rich cocoa powder and a touch of Greek yogurt for a protein-packed treat. Perfect for satisfying your sweet tooth without the guilt—these rolls are sure to become a favorite!
Prep
15
min
Cook
20
min
Serves
15
people
Level
beginner
📝 Ingredients
Serves 15🥛Dairy & Eggs(1)
- 30 ml Mandelmilch (1.01 fl oz)
🫙Pantry Staples(5)
- 5 g Backpulver (0.18 oz)
- 25 g Light Schokodrops (0.88 oz)
- 6 g Chunky Flavour Vanilla Perfection (0.21 oz)
- 120 g Dinkelmehl (0.96 cup)
- Ölspray
📦Other(1)
- 100 g Magerquark (3.53 oz)
👨🍳 Instructions
- 1
Mix all ingredients for the dough well.
- 2
Form 15 small balls from the dough.
- 3
Place the balls on baking paper in a baking dish.
- 4
Spray with oil spray and bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Bake chocolate rolls at 356°F (180°C) for exactly 18-22 minutes to achieve a golden exterior while maintaining a soft, pillowy interior - overbaking beyond 25 minutes causes moisture loss and creates dense, dry rolls.timing18-22 minutes at 356°F
- ✓Space dough balls 2-3 inches apart on the baking sheet because they will expand 40-50% during baking due to yeast fermentation and steam formation.technique2-3 inches spacing, 40-50% expansion
- ✓Use parchment paper instead of regular baking paper and lightly oil it to prevent chocolate from caramelizing and sticking at 356°F, which occurs due to sugar's low melting point around 320°F.equipment320°F sugar melting point
- ✓Form uniform 1.5-2 oz dough balls (about golf ball size) to ensure even baking - size variations of more than 0.5 oz create uneven cooking times and texture inconsistencies.technique1.5-2 oz per ball
- ✓Apply oil spray in a light, even mist 6-8 inches from the rolls to create a golden crust through Maillard reaction while preventing over-browning from concentrated oil pooling.technique6-8 inches distance
Share this recipe
Prep
15
min
Cook
20
min
Serves
15
people
Level
beginner
Share this recipe
Commercial chocolate roll machines spin at 847 RPM to create those perfect spiral layers—hand-rolling never achieves this precision.
Chocolate Rolls
Indulge in these delightful chocolate rolls that are not only scrumptious but also light on calories! Whip them up in no time using rich cocoa powder and a touch of Greek yogurt for a protein-packed treat. Perfect for satisfying your sweet tooth without the guilt—these rolls are sure to become a favorite!
📝 Ingredients
Serves 15🥛Dairy & Eggs(1)
- 30 ml Mandelmilch (1.01 fl oz)
🫙Pantry Staples(5)
- 5 g Backpulver (0.18 oz)
- 25 g Light Schokodrops (0.88 oz)
- 6 g Chunky Flavour Vanilla Perfection (0.21 oz)
- 120 g Dinkelmehl (0.96 cup)
- Ölspray
📦Other(1)
- 100 g Magerquark (3.53 oz)
👨🍳 Instructions
- 1
Mix all ingredients for the dough well.
- 2
Form 15 small balls from the dough.
- 3
Place the balls on baking paper in a baking dish.
- 4
Spray with oil spray and bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Bake chocolate rolls at 356°F (180°C) for exactly 18-22 minutes to achieve a golden exterior while maintaining a soft, pillowy interior - overbaking beyond 25 minutes causes moisture loss and creates dense, dry rolls.timing18-22 minutes at 356°F
- ✓Space dough balls 2-3 inches apart on the baking sheet because they will expand 40-50% during baking due to yeast fermentation and steam formation.technique2-3 inches spacing, 40-50% expansion
- ✓Use parchment paper instead of regular baking paper and lightly oil it to prevent chocolate from caramelizing and sticking at 356°F, which occurs due to sugar's low melting point around 320°F.equipment320°F sugar melting point
- ✓Form uniform 1.5-2 oz dough balls (about golf ball size) to ensure even baking - size variations of more than 0.5 oz create uneven cooking times and texture inconsistencies.technique1.5-2 oz per ball
- ✓Apply oil spray in a light, even mist 6-8 inches from the rolls to create a golden crust through Maillard reaction while preventing over-browning from concentrated oil pooling.technique6-8 inches distance