Description
Delight in these quick and easy chocolate rolls that combine tender texture with rich chocolate bursts, perfect for any occasion.
Ingredients
Scale
- 2 Eggs (or 60g of Soy Milk for a vegan version)
- 30g Sugar (or more to taste)
- 1 Packet Vanilla Sugar
- 250g Quark (or Soy Quark/Soy Skyr for a vegan option)
- 220g Type 405 or 630 Flour
- 1 tsp Baking Powder (or 1.5 tsp without eggs)
- 50g Chocolate Chips
Instructions
- Mix the Wet Ingredients: In a mixing bowl, combine the eggs (or soy milk), sugar, and vanilla sugar. Whisk gently for about 10 seconds until smooth and fluffy.
- Combine with Quark: Add the quark to your mixture, stirring until it becomes creamy and well combined.
- Add Dry Ingredients: Sprinkle in the flour and baking powder. Gently fold them into the wet mixture until no dry flour remains, ensuring not to over-mix.
- Chocolate Chips Time: Mix in the chocolate chips, spreading them evenly throughout the dough. If the mixture seems too loose, incorporate a bit more flour to achieve a thicker consistency.
- Portion Out the Dough: Using a small ice cream scoop, drop generous dollops of the sticky dough onto a lined baking sheet, keeping each dollop spaced well apart.
- Cook It Up: If using an air fryer, set it to 200°C for about 7 minutes. In the oven, preheat and bake at 200°C on fan mode for 10-15 minutes until golden.
- Cool and Enjoy: Allow the rolls to cool for a few minutes before serving.
Notes
You can customize these rolls by swapping chocolate chips for dried fruits or nuts. Store in an airtight container for up to 3 days, or freeze for a month.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg