Easy Dark Chocolate Snails

Ingredients:

  3 square sheets of readymade puff pastry (thawed)

113 grams (1 stick) of softened salted butter

75 grams (a little over 1/4 cup) each brown sugar and fine white caster sugar

3 Tablespoons dark cocoa powder

1/2 cup chocolate chips (best to use a smaller size as mine were a little bit too chunky).

 Instructions:

1. Preheat your oven to 392°F (200°C) and line a baking sheet with parchment paper.

2. Place the 3 sheets of puff pastry sheet on a lightly floured surface.

3. Mix the soft butter, sugars, cocoa and chocolate chips together. 

4. Spread the chocolate mixture over the pastry with a metal spoon. Roll up the pastry tightly into a log, then slice it into even pieces to create the snails.

5. Place the snail's cut face up on the prepared baking sheet.

6. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.

7. Allow the pastry chocolate snails to cool slightly before serving.

Yield 22 snails.

Adaptions:

You can use normal cocoa powder instead of dark along with white chocolate chips if you'd like a lesser dark colour once baked or you simply prefer the lighter sweeter chocolate flavours.

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