Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on telegram
Share on email
Print Friendly, PDF & Email


3½  cups bread flour
2 tsp instant yeast
½  cup lukewarm milk
½  cup sugar
1 teaspoon NOMU Sea Salt
5 eggs, beaten
1 cup unsalted butter, softened

100g NOMU Decadent Hot Chocolate
½ cup milk
3 tbsp unsalted butter
2 egg whites, whisked
½ cup sugar
6 tbsp flour
5 tbsp NOMU Cocoa

25 x 18cm rectangular baking dish or tray
Cling Wrap
Muffin Pan


Mix ½ cup flour with the yeast and milk. Cover the mixture and place it out of direct sunlight to rest for 45 minutes. Sieve and blend the remaining flour, sugar and sea salt until combined.

Beat your yeast mixture and eggs together at a medium-low speed, using a flat beater attachment until combined. Reduce the speed to low, gradually adding your flour mixture. (Allow your flour to combine fully before adding more.) Cover your mixer’s bowl, and let it rest for about 10 minutes.

Change the mixer attachment to a doigh hook, and add the butter a ¼ cup at a time at a medium-low speed. Let the butter combine with the dough completely before adding more.

Once all of the ingredients have been combined, place your dough onto a lightly floured surface and knead for 5 minutes. If you find that the dough is too sticky, knead in a bit more flour. When it’s smooth and supple, pat it into a thick, rough rectangle and wrap it in cling wrap. Put the dough into the fridge for at least 4 hours – overnight if you can.

Place the Decadent Chocolate, milk, and butter into a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, remove from heat and cool slightly until it has a creamy consistency. Whisk the egg whites and sugar into the chocolate mixture. Add the flour and NOMU Cocoa, stirring until smooth and combined.

Line a 25 x 18cm rectangular baking dish or tray with cling wrap. Spoon the chocolate mixture into the tray, using a spatula to smooth it out evenly. Cover the mixture with another sheet of cling wrap, and put it into the fridge with the dough for at least 4 hours – overnight if you can.

When the dough has thoroughly chilled after 4 hours or overnight, roll it out into a roughly 25 x 50cm sized rectangle on a lightly floured surface.

Remove the top layer of cling wrap from the chocolate slab and flip the chocolate over onto the middle of the dough rectangle. There needs to be about 5cm of dough leftover along the width of the chocolate and 10cm along the length of it. Remove the remaining cling wrap from the chocolate slab and fold the two longer dough ends over the chocolate so that they overlap. Press along the edges of the dough to seal the chocolate.

Using a rolling pin, roll the dough out into a rectangle that’s about 25cm long and 35cms wide, and then fold 2 ends so that they meet in the middle. Press down to seal, and repeat the step. (Roll out and fold twice.) You’re using a technique that’s similar to laminating dough for pastries such as croissants, but using chocolate instead of butter.

Roll the dough out into a long, thin rectangle, then roll the dough width-wise, into a cylinder. Using a very sharp knife, cut the dough into 5cm thick slices and place each slice into a well-greased muffin tin. (You may need to use 2 tins, or to bake 2 batches.) Once all of the dough has been sliced and put into the muffin pan, cover the pan with cling wrap and let it rest out of direct sunlight for 45 minutes.

Preheat the oven to 180°C. After 45 minutes, take the plastic wrap off the muffin pan and place it in the oven. Bake for about 20 minutes, or until the scrolls are golden brown.

Our Latest Recipes


Subscribe to our newsletter to receive weekly recipes, exclusive online deals, and a whole lot more.

* indicates required
Newsletter signup


Your generous donation has been added to your cart.



Please complete the form below, and we’ll get back to you as soon as possible.