Chocolate-Filed Valentine Sweet Hawaiian Rolls

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Prep Time25

Cook Time6

Ganache Cooling1

Total Time1 31

Course: Dessert, Valentines

Cuisine: American

Servings: Valentine Rolls

Calories: 242kcal

Author: Chula King

Add the chocolate chips and heavy cream to a microwave-safe medium-to-large bowl. Microwave in 30-second increments, stirring after each 30-second increment, until the chocolate is melted, about a minute. Add the vanilla and salt; stir until smooth. Allow to come to room temperature, about an hour. (See Tip 5)
Once the ganache reaches room temperature, beat on medium-low until lightened and pipeable, about a minute.
Transfer whipped ganache to a pastry bag with a #12 round tip. Set aside. (See Tip 6)

Preheat the oven to 350°F. Brush the rolls with butter and bake 6-8 minutes. Allow to cool for about 5 minutes.
Using a small paring knife, poke a side pocket into each roll.
Pipe 1 to 1 ½ tablespoons of whipped ganache into each roll, being careful not to overfill.

Whisk together the confectioners' sugar, cocoa, and salt. Add the corn syrup, milk, and vanilla. Beat until smooth and creamy. If necessary, add a small amount of milk to achieve the perfect consistency. (See Tip 4)
Dip each roll straight down into the icing, about ¼ inch deep. Lift straight up and allow excess icing to drip off. Sprinkle with Valentine sprinkles before the icing sets. (See Tip 7)
Yield: 12 Chocolate Filled Valentine Sweet Hawaiian Rolls

I used Ghirardelli bittersweet chocolate chips, but feel free to use semi-sweet chocolate chips.
I prefer to use Dutch-process cocoa in this recipe. However, feel free to use natural unsweetened cocoa powder.
The light corn syrup is an important ingredient in the icing. It helps create a smooth, glossy icing and prevents the sugar from crystallizing. This allows the icing to set firm on the outside while staying slightly soft underneath. For those concerned, light corn syrup, such as Karo, contains no high-fructose corn syrup.
Add any additional milk, ½ teaspoon at a time. The icing is at the perfect consistency when the ribbons disappear into it in about 5 seconds.
I used an infrared thermometer to measure the ganache's temperature. Be sure to stir the ganache before measuring the temperature. The perfect temperature for the whipped ganache is between 70°F and 72°F.
If you don't have a pastry bag and tip, you can use a Ziploc bag with about ¼ inch cut off the corner.
I've tried spooning the icing on the rolls, but this was messy, and I had trouble controlling the spread. Dipping the rolls into the icing worked perfectly for me.