Chilli Chocolate Viennese Whirls
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These chilli chocolate Viennese whirls are my absolute favorite when I want to impress without spending hours in the kitchen. The whole thing comes together in just about an hour, making them perfect for when friends drop by unexpectedly. What I love most is how the dark chocolate brings natural antioxidants to these little treats, while that unexpected kick of chilli adds such a sophisticated twist. The recipe is honestly straightforward enough that even if you're not a confident baker, you'll nail it. Best of all, most of these ingredients are pantry staples, so you're not hunting down anything fancy or expensive.
Ella x
Ingredients
- 250all-purpose flour
- 150 softenedunsalted butter(at room temperature)
- 200 castergranulated sugar
- 100 brokendark chocolate(at least 70% cocoa)
- 25 driedchilli flakes(adjust to taste)
- 50 driedunsweetened cocoa powder
- 2large eggs
- 100 mLwhole milk
- 10 driedbaking powder
- 5 driedsalt
- 50 driedchopped hazelnuts
- 1½ mLvanilla extract
- 20 mLchilli-infused oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure the temperature is accurate.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to ensure even distribution.
- 3
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Tip: Use the mixer on medium speed to prevent over-mixing.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Add the melted chocolate, chilli flakes, and hazelnuts to the butter mixture and beat until just combined.
Tip: Be careful not to overmix.
- 7
Gradually add the dry ingredients to the wet ingredients, beating until a smooth dough forms.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 8
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Tip: This will allow the dough to firm up and make it easier to work with.
- 9
On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch).
Tip: Use a rolling pin to achieve an even thickness.
- 10
Cut the dough into long, thin strips, about 1cm (1/2 inch) wide.
Tip: Try to make the strips as uniform as possible for even baking.
- 11
Place the whirls on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each whirl.
Tip: Use a spatula to spread the chilli-infused oil over the tops of the whirls.
- 12
Bake for 20-25 minutes, or until the whirls are firm to the touch and lightly browned.
Tip: Rotate the baking sheet halfway through the baking time for even browning.
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