Want to make show-stopping chocolate curls to take your desserts to the next level? You’ve come to the right place! These easy chocolate curls take about five minutes, and are completely full proof.
I absolutely love chocolate curls. They are beautiful and delicious, and who doesn’t love a little extra something to top your favorite desserts, especially around the holidays? These easy chocolate curls take about five minutes to make, and are perfect for topping your cakes, cookies, cheesecakes, and more. Let’s make them.
What you’ll need to make these easy chocolate curls:
Semi sweet chocolate chips or chunks
Salted butter
Making the Curls + Troubleshooting
These curls are not only super fun to make, they are quite easy as well. The crux here is both the temperature and the thickness of the chocolate.
You will begin by placing the butter and chocolate chips or chunks in a small microwave safe bowl, and microwaving iton high for about 30 seconds. Whisk well, until the chocolate is smooth and lump free, about thirty seconds. With a spatula, spoon the melted chocolate onto the reverse side of a cookie sheet. Smooth out the chocolate until it is thin and evenly covering the surface. It is also best to try and keep the edges straight, so you can maximize all of the chocolate for the making of the curls.
Freeze the tray of chocolate for three to four minutes. I have found that my sweet spot for the chocolate temperature is three minutes and thirty seconds. Pull the chocolate out, and using a small metal spatula, begin to gently push a thin section of the edge of the chocolate back into a curl. The chocolate has to be the prefect temperature for the curls to form correctly. If the chocolate is not set enough and will not curl, pop it back into the freezer for an additional thirty seconds at a time. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, put them on a parchment lined plate and place them into the refrigerator or freezer to keep them from melting.
I generally work in two stages, and pop the chocolate back into the freezer when I’m about halfway through making the curls. You can do this as well if you sense that the chocolate is getting a bit too soft for the curls to form properly. Remember to work quickly but also give space for additional freeze time when necessary. This will ensure that the curls will come out beautifully every single time.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
If you loved these easy chocolate curls, I’d be so grateful for you to leave a 5 star rating + review!
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 😊
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Check out my Dark Chocolate Tart for a fabulous base for these easy chocolate curls.
Happy Baking!
XO,
Heather
Easy Chocolate Curls
Ingredients
- ⅓ Cup Semi-Sweet Chocolate Chunks or Chips (about 2 ounces weighed)
- 2 Teaspoons Salted Butter
Instructions
- You will begin by placing the butter and chocolate chips or chunks in a small microwave safe bowl, and microwaving iton high for about 30 seconds. Whisk well, until the chocolate is smooth and lump free, about thirty seconds. With a spatula, spoon the melted chocolate onto the reverse side of a cookie sheet. Smooth out the chocolate until it is thin and evenly covering the surface. It is also best to try and keep the edges straight, so you can maximize all of the chocolate for the making of the curls.
- Freeze the tray of chocolate for three to four minutes. I have found that my sweet spot for the chocolate temperature is three minutes and thirty seconds. Pull the chocolate out, and using a small metal spatula, begin to gently push a thin section of the edge of the chocolate back into a curl. The chocolate has to be the prefect temperature for the curls to form correctly. If the chocolate is not set enough and will not curl, pop it back into the freezer for an additional thirty seconds at a time. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, put them on a parchment lined plate and place them into the refrigerator or freezer to keep them from melting.
- I generally work in two stages, and pop the chocolate back into the freezer when I’m about halfway through making the curls. You can do this as well if you sense that the chocolate is getting a bit too soft for the curls to form properly. Remember to work quickly but also give space for additional freeze time when necessary. This will ensure that the curls will come out beautifully every single time.
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