Chocolate Infinity Braid Recipe By Tasty Recipes

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CHOCOLATE BANANA BRAID RECIPE BY TASTY



Chocolate Banana Braid Recipe by Tasty image

Here's what you need: ripe bananas, puff pastry, chocolate hazelnut spread, egg

Provided by Kiano Moju

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 ripe bananas, peeled and sliced
1 sheet puff pastry, thawed
¼ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
  • Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
  • Preheat oven to 400°F (220°C)
  • Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
  • Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
  • Fold over the top piece of dough to partially cover the top row of bananas.
  • Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
  • Trim the excess dough on the sides, and fold over the bottom flap.
  • Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
  • Allow to rest for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 54 grams, Fat 29 grams, Fiber 3 grams, Protein 8 grams, Sugar 17 grams

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

Steps:

  • Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  • In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  • Add in the milk and yeast mixture and whisk until fully incorporated.
  • Gradually add in the flour and mix until fully incorporated.
  • Gradually add in the butter and mix until fully incorporated.
  • Cover with a towel and let rest for 30 minutes.
  • Bring out the dough onto floured work surface and knead until smooth.
  • Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  • Preheat oven to 375˚F (190˚C).
  • For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  • Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  • Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  • Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  • Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  • Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
  • Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  • Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  • Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  • Follow this method around the dough clockwise.
  • Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  • Tuck in the excess pieces of dough under the bread.
  • Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  • Bake for 35-45 minutes, until lightly browned and cooked through.
  • Enjoy!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

CHOCOLATE ALMOND BRAID RECIPE BY TASTY



Chocolate Almond Braid Recipe by Tasty image

Here's what you need: puff pastry, chocolate, egg wash, crushed nuts

Provided by Tasty

Categories     Desserts

Yield 5 pieces

Number Of Ingredients 4

puff pastry
1 bar chocolate, your favorite
egg wash
½ cup crushed nuts, we used almonds

Steps:

  • Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
  • Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
  • Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
  • Bake at 415°F (213°C) for 25 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams

CHOCOLATE INFINITY BRAID RECIPE BY TASTY



Chocolate Infinity Braid Recipe by Tasty image

Here's what you need: nonstick cooking spray, puff pastry, chocolate hazelnut spread, egg

Provided by Katie Aubin

Categories     Bakery Goods

Yield 9 servings

Number Of Ingredients 4

nonstick cooking spray
17.3 oz puff pastry, 2 sheets, thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
  • Cut the pastry sheets into 9 squares.
  • Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  • Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
  • Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
  • Transfer the braids to the prepared baking sheet and brush with egg wash.
  • Bake for 14 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 32 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, Sugar 6 grams

CHOCOLATE SPIRALS RECIPE BY TASTY



Chocolate Spirals Recipe by Tasty image

Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 5

nonstick cooking spray
flour, for dusting
8.6 oz puff pastry, 1 sheet, thawed if frozen
¼ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
  • Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
  • Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  • Slice lengthwise into twelve ½-inch (1 cm) wide strips.
  • Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
  • Transfer the spirals to the prepared baking sheet and brush with egg wash.
  • Bake for 12 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 2 grams

3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY



3-ingredient Chocolate-Strawberry Braid Recipe by Tasty image

Here's what you need: puff pastry, semi-sweet chocolate chips, strawberries

Provided by Merle O'Neal

Categories     Bakery Goods

Yield 2 servings

Number Of Ingredients 3

1 sheet puff pastry, thawed
½ cup semi-sweet chocolate chips
5 strawberries, halved with stems removed

Steps:

  • Preheat oven to 400ºF (200ºC).
  • In a small bowl, melt the chocolate chips.
  • Cut puff pastry in half.
  • Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
  • Spread half of the chocolate spread and sliced strawberries on the center third.
  • Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
  • Repeat for second half of puff pastry.
  • Bake for 12-15 minutes.
  • Let cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 918 calories, Carbohydrate 82 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, Sugar 20 grams

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