Mint Chocolate Viennese Whirls
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These Mint Chocolate Viennese Whirls are my go to treat when I want something that looks fancy but comes together in under an hour. The combination of cool mint and rich chocolate is absolutely irresistible, and here's what I love most: they're surprisingly simple to make with just basic ingredients you probably already have at home. Fresh mint leaves bring not only wonderful flavor but also natural digestive benefits, making these feel a bit lighter than your typical chocolate treat. Whether you're baking for yourself or impressing guests, these delicate whirls deliver bakery quality results without the fuss.
Ella x
Ingredients
- 250 gall-purpose flour(unsifted)
- 15 gbaking powder(unsifted)
- 150 ggranulated sugar(fine)
- 200 gmelted chocolate(at least 70% cocoa)
- 120 gunsalted butter, softened(at room temperature)
- 2 nulllarge eggs
- 10 mLmint extract(start with 5mL and adjust to taste)
- 20 gmint leaves(for garnish)
- 100 gsemi-sweet chocolate chips(for drizzling)
- 5 gsalt(flaky)
- 100 mLunsalted milk(at room temperature)
- 50 gwhite confectioner's sugar(for dusting)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent the whirls from sticking.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Sift the dry ingredients to incorporate air.
- 3
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by mint extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Stop mixing as soon as the ingredients come together in a shaggy mass.
- 5
Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Pour the melted chocolate into the dough and mix until a smooth dough forms.
Tip: Don't overmix, as this can lead to tough whirls.
- 7
Cover the dough and refrigerate for at least 30 minutes to allow the dough to firm up.
Tip: This will help the whirls retain their shape.
- 8
Divide the dough into 6 equal pieces and roll each piece into a ball. Use a rolling pin to flatten each ball into a disk.
Tip: Make sure the disks are evenly thick.
- 9
Place the disks onto the prepared baking sheet, leaving about 5cm of space between each whirl.
Tip: Don't overcrowd the baking sheet, as this can cause the whirls to stick together.
- 10
Bake for 15-20 minutes, or until the whirls are golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Dust with confectioner's sugar before serving.
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