Chocolate Viennese Whirls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chocolate Viennese whirls are one of my favorite treats to make when I want something that looks fancy but doesn't require much fuss. With just fifteen minutes of prep time, you'll have elegant piped cookies ready for the oven, and they bake in just half an hour. I love using cocoa powder in these because it's packed with antioxidants and adds such a rich, deep chocolate flavor without being overly heavy. They're simple enough for a beginner baker but impressive enough to serve at tea time, and they won't break the bank either.
Ella x
Ingredients
- 473 mlall-purpose flour
- 200 gunsalted butter(softened)
- 237 mlicing sugar
- 237 mlcocoa powder
- 1 teaspoonvanilla extract
- 400 mlwhipped cream
- 100 gchocolate chips
- 2 tablespoonspowdered sugar
- 2 tablespoonshot water
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- 2
Beat together butter, icing sugar, cocoa powder, and vanilla extract until creamy.
- 3
Add flour gradually and mix until a dough forms.
- 4
Roll out dough between two sheets of parchment paper to 1/2 cm thickness and cut into rounds.
- 5
Bake for 10 minutes, then remove from oven and let cool.
- 6
For the filling, whip the cream until stiff peaks form.
- 7
Melt the chocolate chips and mix with powdered sugar and hot water. Stir until smooth.
- 8
Match biscuit halves together, spreading whipped cream on one half and chocolate filling on the other.
- 9
Serve immediately.
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