Breakfast Choc Twists

Breakfast Choc Twists

Honestly, these Breakfast Choc Twists are the kind of thing we make when we want breakfast to feel like a proper treat. Flaky, golden puff pastry wrapped around a rich chocolatey filling made with cocoa, brown sugar, vanilla and ground almonds, finished with crunchy hazelnuts, it's basically a pain au chocolat's cooler cousin. There's a dipping sauce too, which takes the whole thing to another level. We love making a batch of these on a slow weekend morning when you want something that feels indulgent but doesn't take all day.

Cook: 30 min
Serves 4

Before You Start

  • Food processor
  • Baking tray lined with parchment paper

Ingredients

  • 1 tsp vanilla extract
  • 120g cocoa powder
  • 180g brown sugar
  • 40g plant-based butter
  • 120ml almond milk
  • 40g ground almonds
  • 2 sheets of plant-based puff pastry
  • hazelnuts

Method

1

Blend the ingredients

  • Put the cocoa powder, brown sugar, butter, vanilla extract, ground almonds in a food processor & blend them.
2

Make the twists

  • Spread a generous amount evenly across a sheet of puff pastry (you should still have plenty left over)
  • Sprinkle with hazelnut
  • Cover with second sheet of puff pastry and bake for about 25 minutes, or until they turn golden brown
3

Make a sauce and serve

  • Mix some almond milk with the rest of the filling to make the chocolate pouring sauce and serve together

Tips & Variations

  • Get the pastry cold: Work with your puff pastry straight from the fridge. Warm pastry is harder to handle and won't puff up as nicely in the oven. Trust us on this one.
  • Don't skimp on the filling: Spread that chocolate mixture generously right to the edges. It sounds obvious but it makes a huge difference to the final flavour in every bite.
  • Watch the oven: Ovens vary a lot so start checking around the 20 minute mark. You want them properly golden brown, not just lightly coloured, that's when the pastry is really crisp and delicious.

Why This Works

The trick here is blending the filling ingredients together properly so you get a smooth, spreadable paste that goes right to the edges of the pastry. That even coverage means every single bite has that deep chocolatey flavour. The hazelnuts on top add a bit of crunch and nuttiness that really makes the whole thing sing.