Rich and creamy dark chocolate with Saco Premium Cocoa Powder in between two layers of puff pastry, this pull apart chocolate puff pastry snowflake gives chocolate croissant vibes without all the effort. Plus it’s fun to shape and the perfect addition to any holiday gathering!
Store bought vs Homemade Puff Pastry?
If you have the time, then 100% make your own. However, puff pastry is a COMMITMENT to make from scratch so most of the time I buy it frozen at the grocery store. My two favorite store bough puff pastry brands are Pepperidge Farms and Dufour Puff Pastry.
Does Puff Pastry need to be rolled out?
In some recipes, puff pastry does not need to be rolled out. However, in this recipe it does need to be rolled out for two reasons. The first is to roll out the creases that are often in store bought puff pastry and the second is to ensure it is thin enough for the filling and to twist.
What is in a chocolate twist?
There are many variations of chocolate twists, including versions that just use Nutella. This recipe uses a combination of dark chocolate, butter, sugar, and delicious cocoa powder from Saco Pantry to make the rich and soft chocolate filling.
Additional Puff Pastry Recipes to try:
Tips for making a Puff Pastry Snowflake
- Allow the filling to cool – if it is too hot it will warm up the puff pastry and cause it not to puff properly when you put it in the oven.
- Preheat the oven before you begin assembling the chocolate snowflake so that you can bake it while the pastry is still cold.
Ingredients
- Dark Chocolate: Any plain dark chocolate should work, if you plan to use dark chocolate chips be sure they don’t have additives which will keep them from melting easily.
- Cocoa Powder: Saco Premium Cocoa powder is my favorite to use for this recipe – it adds so much delicious chocolatey flavor.
- Butter: Butter adds richness and moisture to the filling and of course there is a lot of butter in the puff pastry.
- Granulated Sugar: Sugar is in the chocolate filling to balance out the bitter cocoa powder.
- Oil: Oil is necessary to help make the mixture more spreadable.
- Puff Pastry: Frozen or homemade puff pastry will work for these chocolate twists.
How to make a Chocolate Puff Pastry Snowflake
Make the filling
- In a medium, microwave safe bowl, add in the butter, dark chocolate (chopped if in bar form), sugar, and cocoa powder.
- Microwave in 15 second intervals, stirring in between, to melt the ingredients together.
- This can also be done over medium low heat in a sauce pot on the stove. Stir in the oil until fully incorporated.
- Set aside to cool until thick but spreadable.
- Preheat the oven to 400 F and place a rack in the center of oven.
Assemble the Snowflake
- Line a baking sheet with parchment paper.
- Once the oven is preheated, roll out both sheets of the thawed puff pastry so that it is about 1/8″ thick or at least 12″ in diameter.
- Use a sharp knife or pizza cutter to both sheets of puff pastry into 12″ diameter circles.
- Spread the chocolate filling on one circle of pastry. I like to use an offset spatula or a dinner knife – be sure to spread it close to the edges.
- Lay the second circle of the pastry sheet over the chocolate filling and gently press down with your hands.
- Place anything that is about 1″ or 2″ in diameter in the center of the circle. Use a knife or a bench scraper to cut through the sandwiched pastry – first cut into quarters then into eighths and then sixteenths. Be sure that you aren’t cutting the center where the small dish is blocking.
- Take two strips at a time and twist them in opposite directions 3 times. Once twisted, press the two ends together and then gently press it down.
- Repeat the twisting process until all strips have been twisted.
Bake the Chocolate Snowflake
- Bake for 15-20 minutes or until golden brown.
- Once baked, remove the pan from the oven and leave to cool on a wire rack for 5-10 minutes. Then, sprinkle with powdered sugar.
Chocolate Puff Pastry Snowflake
Ingredients
Chocolate Filling
- 80 grams dark chocolate chopped
- 80 grams granulated sugar
- 60 grams butter cubed or soft
- 40 grams cocoa powder Saco Pantry Premium Cocoa Powder
- 20 grams vegetable oil
Puff Pastry Twists
- 2 sheets puff pastry
Instructions
Chocolate Filling
- In a medium, microwave safe bowl, add in the chocolate filling ingredients.
- Microwave in 15 second intervals, stirring in between, to melt the ingredients together.
- This can also be done over medium low heat in a sauce pot on the stove. Stir in the oil until fully incorporated.
- Set aside to cool until thick but spreadable.
- Preheat the oven to 400 F and place a rack in the center of oven.
Assemble the Snowflake
- Line a baking sheet with parchment paper.
- Once the oven is preheated, roll out both sheets of the thawed puff pastry so that it is about 1/8" thick or at least 12" in diameter.
- Use a sharp knife or pizza cutter to both sheets of puff pastry into 12" diameter circles.
- Spread the chocolate filling on one circle of pastry. I like to use an offset spatula or a dinner knife – be sure to spread it close to the edges.
- Lay the second circle of the pastry sheet over the chocolate filling and gently press down with your hands.
- Place anything that is about 1" or 2" in diameter in the center of the circle. Use a knife or a bench scraper to cut through the sandwiched pastry.
- First cut into quarters then into eighths and then sixteenths. Be sure that you aren't cutting the center where the small dish is blocking.
- Take two strips at a time and twist them in opposite directions 3 times.
- Once twisted, press the two ends together and then gently press it down.
- Repeat the twisting process until all strips have been twisted.
Bake the Chocolate Snowflake
- Bake for 15-20 minutes, or until golden brown.
- Once baked, remove from the oven and place on a wire rack to cool.
- Then sprinkle with powdered sugar.
Notes
Nutrition
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I love puff pastry and chocolate together and I can’t wait to try these for easter!
Thank you so much Sloane! I hope you try and like them!!!
So light and flaky. Of course I can never say “no” to chocolate, especially wrapped in a puff pastery!