Chocolate-Filed Valentine Sweet Hawaiian Rolls
Equipment
- Large bowl and medium bowl
- Electric Mixer
- Small silicone brush
- Small paring knife
- Disposable pastry bag with #12 round tip
Ingredients
Whipped Chocolate Ganache Filling
- 1 cup (6 ounces) bittersweet or semi-sweet chocolate chips (See Tip 1)
- ¾ cup (6 ounces) heavy cream
- ½ teaspoon vanilla
- Pinch of fine sea salt or table salt
Rolls
- 1 12-count package King's Hawaiian sweet rolls, separated
- 1 Tablespoon unsalted butter, melted
Chocolate Hard-Setting Icing
- 1¾ cups (7 ounces) confectioners’ sugar
- ¼ cup (0.85 ounces) Dutch-process cocoa powder (See Tip 2)
- 1½ Tablespoons (0.8 ounces) light corn syrup (See Tip 3)
- 3 Tablespoons (1.5 ounces) milk (See Tip 4)
- ½ teaspoon vanilla
- Pinch of fine sea salt or table salt
Decorations
- Valentine’s sprinkles
Instructions
Whipped Chocolate Ganache Filling
- 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)
Rolls
- 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.
Chocolate Hard-Setting Icing
- 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
Video
Tips/Notes
- 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.
Nutrition
Calories: 242kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 29mgSodium: 114mgPotassium: 137mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 0.2mgCalcium: 59mgIron: 0.5mg
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