Today my friend and fellow blogger, @healthycarleeh, surprised me with a delicious lotus drink from our local coffee stand Walker’s Coffee and a bag of goodies! Carleeh comes up with the most amazing Lotus blends and if you don’t already follow her , you should! She even has #lotusotd in her highlights with the recipe listed with the photo – how awesome is that? Tucked inside was something to inspire me to make these Indian Spiced Chocolate Twists.
Inside that bag of goodies was a bar of chocolate from Seattle’s own Theo Chocolates. Yum! The lotus drink was giving me a boost of creativity with that energy and so I searched Pinterest and my fridge, freezer and pantry for ingredients. What do you think I found??
I had one sheet of puff pastry. Hmmm…. Let’s see. There’s those twists I’ve been wanting to try…. No Nutella in the house. Can I make a chocolate spread using the Theo Chocolate?
Why not? Oh! Did I mention it’s their tumeric spiced chocolate? What? You guessed from the photo? What-ever. It was so easy! You totally need to go for it!
Both parts of this Indian Spiced Chocolate Twist recipe are so easy you won’t know why you didn’t do this sooner because, hellloooo, who doesn’t need chocolate spread in the house right now?
It’s really just mix, simmer, blend and cool. Seriously! And the twists? Spread, stack, cut, twist, bake. Come on! I’m totally serious!
Ta-Da!!!! Yum, Right?!?
Indian Spiced Chocolate Twists
Ingredients
Indian Spiced Chocolate Spread
- ¼ cup water
- ½ cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- pinch saffron salt from Savory Spice
- 1 tsp vanilla extract
- 4 oz. Theo Tumeric Spiced Chocolate finely chopped
- 5 tbsp unsalted butter softened and cubed
Puff Pastry Twists
- 2 sheets thawed puff pastry
- 3-6 tbsp Indian Spiced Chocolate Spread
- 1 egg beaten
Instructions
Indian Spiced Chocolate Spread
- In a small saucepan, combine water, sugar, cocoa powder, and saffron salt. If you don't have saffron salt, use regular salt.
- Place the pan over medium heat and stir until sufar and cocoa powder dissolve and are blended well. Continue to heat, stirring frequently, until just simmering.
- Once simmering, remove from heat and add the vanilla, butter and chocolate. Whisk until the chocolate and butter melt completely. Spread will be thin at first and look like hot fudge sauce, but will thicken as it cools.
- Pour the spread into an air tight container. Store up to 2 weeks in the refrigerator. To use after thickening, bring to room temperature to spread easily.
Indian Spiced Chocolate Twists
- Preheat oven to 400°F. Line a baking tray with parchment paper. Bring chocolate spread to room temperature before using.
- Place single thawed puff pastry on flat surface.
- Spread Indian Spiced Chocolate onto one side of puff pastry. Place second puff pastry on top.
- Slice puff pastry into thumbnail width strips length-wise.
- Grabbing and holding the ends of each slice, twist several times and then pinch ends together. Place on lined baking sheet and repeat until all strips are done.
- Beat egg together and liberally brush over each twist. Bake 10 minutes or until golden brown. Enjoys!
Now how easy were those chocolate twists?!?
Why aren’t you grabbing the ingredients now? Don’t have two puff pastry sheets? No worries! I didn’t either. It just meant fewer twists for me and the hubby to eat and that’s ok.
Looking for more easy to make recipes? Try my Post-Workout Electrolyte Gummies! It’s only two ingredients and ready super quick!
