New York Rolls – All Chocolate

There are moments when only chocolate will do, when you want something deeply comforting, indulgent, and a little dramatic, and that is exactly when New York Rolls – All Chocolate come into play. The first time I made these, I was craving a pastry that felt bakery-level but still achievable at home, something crisp on the outside, soft and layered inside, and unapologetically rich. These rolls deliver that satisfying contrast with buttery pastry and intense chocolate flavor in every swirl, giving you a dessert that feels special without feeling intimidating.

Why This Recipe Will Be Your New Favorite

These New York Rolls are pure chocolate joy, wrapped in flaky layers and finished with a glossy, velvety top that makes your heart skip a beat. Trust me, you’re going to love this, because it combines the drama of a pastry shop treat with the comfort of homemade baking. This one’s a total game-changer when you want to impress without stress, and let me tell you, it’s worth every bite.

Behind the Recipe

This recipe was born from a love of laminated pastries and an ongoing obsession with chocolate in all its forms. I wanted something inspired by the iconic New York roll shape, but fully dedicated to chocolate, no distractions, no competing flavors. It reminds me of slow mornings, warm ovens, and that quiet excitement of watching pastries rise and turn golden while the kitchen fills with a deep cocoa aroma.

Ingredients You’ll Need

These ingredients come together to create crisp layers, a tender interior, and a rich chocolate finish that feels indulgent but balanced.

1. All-Purpose Flour: 2 1/2 cups, forms the structure of the dough while keeping it soft and workable.
2. Unsweetened Cocoa Powder: 1/3 cup, adds deep chocolate flavor and a dark, luxurious color.
3. Granulated Sugar: 1/4 cup, lightly sweetens the dough and balances the cocoa bitterness.
4. Instant Yeast: 2 1/4 teaspoons, helps the rolls rise and develop airy layers.
5. Salt: 1 teaspoon, sharpens and enhances the chocolate flavor.
6. Warm Milk: 3/4 cup, activates the yeast and adds tenderness to the dough.
7. Unsalted Butter: 3/4 cup cold, sliced, creates flaky, laminated layers.
8. Dark Chocolate Spread: 1 cup, forms the rich, gooey chocolate center.
9. Heavy Cream: 1/2 cup, used to create a smooth, glossy chocolate topping.
10. Dark Chocolate Chips: 1 cup, melted for the signature swirl finish.

Time Needed to Make This Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes

Special Equipment You’ll Need

These tools make the process smoother and help achieve that bakery-style finish.

Rolling Pin: Essential for rolling and layering the dough evenly.
Round Ring Molds: Helps the rolls keep their iconic tall, round shape.
Baking Sheet: Provides even heat and supports the rolls as they bake.
Parchment Paper: Prevents sticking and makes cleanup easy.

Step-by-Step Instructions

Take your time and enjoy the process, this recipe is as satisfying to make as it is to eat.

1. Prepare the Dough: In a large bowl, combine flour, cocoa powder, sugar, yeast, and salt, then mix in warm milk until a soft dough forms.
2. Incorporate the Butter: Gently knead in the cold butter slices, keeping visible streaks for flaky layers.
3. Chill and Rest: Cover the dough and refrigerate for 30 minutes to relax the gluten and firm up the butter.
4. Roll and Shape: Roll the dough into a rectangle, spread evenly with chocolate spread, then roll tightly and slice into thick rounds.
5. Proof the Rolls: Place each roll into a ring mold, cover, and let rise until slightly puffy.
6. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) until set and slightly crisp on the outside.
7. Finish with Chocolate: Heat the cream, pour over chocolate chips, stir until smooth, then swirl generously over the warm rolls.

Serving Suggestions & Presentation Tips

Serve these rolls slightly warm so the chocolate topping stays glossy and inviting. Arrange them on a neutral platter to let the deep brown swirls shine, and add a light dusting of cocoa powder for contrast. They pair beautifully with a creamy latte or a simple glass of cold milk, making them perfect for brunch tables or cozy dessert moments.

Extra Tips for Best Results

A few small details make a big difference in texture and flavor.

• Keep the butter cold to ensure flaky layers.
• Do not overfill with chocolate spread, even layers work best.
• Let the rolls cool slightly before topping so the swirl sets beautifully.

Variations You Can Try

For a richer flavor, add a teaspoon of espresso powder to the dough to intensify the chocolate notes.
Swap dark chocolate spread for milk chocolate spread if you prefer a sweeter profile.
Add a soft chocolate custard filling instead of spread for a creamier center.
Finish with a light sprinkle of powdered sugar for a classic bakery look.

Make Ahead and Storage

These rolls can be prepared ahead and baked fresh for the best experience. You can shape and refrigerate them overnight, then bake the next morning. Store baked rolls in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Reheat gently in the oven to restore crisp edges and soft centers.

Chef’s Pro Tips for Perfect Results

These insider tricks help you nail the texture every time.

• Chill the dough whenever it feels too soft to handle.
• Use high-quality cocoa powder for deeper flavor.
• Bake on the middle rack for even browning.
• Swirl the topping while the rolls are warm for a smooth finish.

Nutrition Facts

Servings: 8
Calories per serving: 420
Note: These are approximate values.

FAQ’s

1. Can I make these rolls without ring molds?

Yes, you can bake them free-form, but the shape will be slightly wider and less tall.

2. What type of cocoa powder works best?

Unsweetened cocoa powder is ideal for a deep, balanced chocolate flavor.

3. Can I use ready-made dough?

You can, but homemade dough gives better texture and richer taste.

4. How do I prevent the rolls from drying out?

Avoid overbaking and store them in an airtight container once cooled.

5. Can these be frozen?

Yes, freeze baked rolls without topping, then thaw and finish before serving.

6. Why is my dough tough?

Overworking the dough can make it dense, gentle handling is key.

7. Can I reduce the sugar?

You can slightly reduce it, but it helps balance the cocoa bitterness.

8. How do I get a glossy chocolate swirl?

Use warm cream and melt the chocolate gently until smooth.

9. Are these suitable for special occasions?

Absolutely, they look stunning and feel luxurious.

10. Can I double the recipe?

Yes, just make sure to chill the dough well between batches.

Conclusion

These New York Rolls – All Chocolate are the kind of treat that feels indulgent, comforting, and a little magical. If you love chocolate and flaky pastries, this recipe is calling your name, and I truly hope it brings a little extra joy to your kitchen.

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