This easy chocolate twist recipe requires just three ingredients for a mouth-watering, chocolatey sweet treat. Ready in less than 25 minutes, these are the perfect bake that feels indulgent but is so simple to whip up.
Plus, these chocolate twists are the perfect copycat recipe for the same pastries you can buy from Costa or your favourite coffee shop.
A chocolate twist in my secret (or not so secret now!) guilty pleasure when I grab breakfast from a coffee shop at the weekends. Chocolatey-infused goodness, all wrapped with buttery, flaky pastry.
These homemade chocolate twists – also occasionally known as chocolate torsades – are fantastic for a quick and easy sweet treat to have at home.
Homemade vs Shop Bought Puff Pastry for Chocolate Twists
This recipe uses puff pastry to make the chocolate twists. You could make your own from scratch, or – like in this recipe – rely on a good old shop-bought puff pastry block!
With how time-consuming it can be to make puff pastry, buying a readymade block is a no-brainer for me.
What Are Chocolate Torsades?
Chocolate Torsades – aka Torsades Au Chocolat – pays homage to the origins of these delightful pastries, akin to many sweet treats hailing from France.
Known as Chocolate Twists in English, these sweet confections are crafted from puff pastry. Traditionally, the pastry is meticulously layered, generously spread with a luscious pastry cream (creme patissiere), and adorned with dark chocolate chips.
For this homemade version, I’ve kept things super simpe. Instead of making your own pastry cream, we use custard. It has that same luscious, smooth consistency and flavour, but takes half the time!
Chocolate Twist Recipe Ingredients
Scroll down to the recipe card at the bottom of this page for the full quantities and ingredients. Here’s all the ingredients you’ll need:
- Puff pastry
- Chocolate chips (preferably dark chocolate)
- Instant custard
- Optional: an egg to egg wash the puff pastry
How To Make Chocolate Twists With Puff Pastry
Step 1: Roll out your puff pastry block
Step 2: Spoon over your custard
Step 3: sprinkle your chocolate chips all over the custard
Step 4: Fold the pasty in half lengthways – folding the top edge to the bottom, as pictured.
Step 5: Cut the puff pastry into thin strips, about 2-3cm thick. You should get around 6 or 7 twists this way.
Step 6: Twist each strip about four times to create the ‘twists’. I recommend twisting twice from one end, and twice from the other.
Step 7: Place the twists on a baking tray lined with baking paper and brush with egg.
Step 8: Bake for 15-17 minutes until golden (keep an eye on them for 14 minutes to avoid burning).
How To Serve
These chocolate twists are best served along with a hot cup of coffee or tea! If you’re feeling extra indulgent, get a creamy hot chocolate and dip your chocolate twist in it!
I would highly recommend serving the twists straight after cooking, so they can be enjoyed when the custard and pastry is still warm from the oven. Heaven!
How To Store And Freeze Chocolate Twists
These chocolate twists are best stored in an airtight container at room temperature (or refrigerated) for 2 – 3 days, but they’re best eaten fresh from the oven!
To freeze, store in an airtight container with each layer separated by baking paper, or wrap individually in foil. Simply leave them to defrost on the counter and pop in the oven to warm up before eating.
Chocolate Twist Recipe Variations
These chocolate twists are, in my opinion, best served in their classic form. However, there’s nothing wrong with mixing things up every now and then! Here are a few variations you could try:
- Add chopped nuts: Chopped pecans, almonds, or walnuts could all be a delicious addition for this recipe.
- Add cinnamon: A sprinkle of cinnamon within the chocolate twists could be a great autumnal variation on this recipe.
- Use vanilla cream: Opt for a more luscious vanilla cream instead of the custard.
- Omit the custard altogether: For a more chocolatey variation, use less or no custard and more chocolate twists!
More Puff Pastry Recipes
- 1 roll of ready-made puff pastry (320g)
- 5 tbsp custard (or 50g instant custard powder + 90ml boiling water)
- 100g milk or dark chocolate chips
- 1 egg, for egg wash
- Preheat your oven to 180C
- Roll out your puff pastry block, with the shorter edge facing you
- Spoon the custard over it, using the back of your spoon to spread it evenly all over the puff pastry
- Sprinkle over the chocolate chips, again evenly over the pastry.
- Fold the puff pastry block in half, bringing the top edge down to the bottom edge (so folding along the longer length).
- Slice the pastry into 2-3cm thick strips. You should end up with 6 or 7 strips.
- Twist each strip approximately four times (I do two from one end, and the two from the other in the opposite direction to avoid too many chocolate chips falling out!)
- Place the chocolate twists on a baking tray lined with baking paper (leave a bit of space between them)
- Brush each chocolate twist with some of the egg (crack the egg into a bowl and whisk it up first)
- Bake the chocolate twists for 15 - 17 minutes. I would recommend checking on them from around 13 minutes onwards just to make sure yours don’t overcook and go from golden to dark brown.
Using a store-bought puff pastry roll, this recipe should leave you with around 6 or 7 chocolate twists.
If you’d like to avoid using egg, you can simply brush the pastry with a little milk for a similar effect.
These chocolate twists are best served warm, straight from the oven! However, they will also keep in an airtight container (either at room temperature or in the fridge) for 2-3 days.
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