Double Chocolate Palmiers are an indulgent pastry treat that takes the classic French palmiers (also known as elephant ears) to the next level with a rich, chocolatey twist. These flaky, buttery pastries are made by rolling layers of puff pastry with melted chocolate and a sprinkling of sugar, then baking them to a golden, crispy perfection. The result is a delicious combination of crisp, caramelized edges with a smooth, chocolatey center, making them the perfect sweet snack or dessert.
To make Double Chocolate Palmiers, start with high-quality puff pastry as the base, which provides the flaky texture that makes this treat so irresistible. A generous spread of melted dark and milk chocolate is then applied to the pastry, giving it a deep, rich chocolate flavor. The pastry is folded, rolled, and sliced into thin pieces before being baked in the oven, where it puffs up beautifully and forms the signature crisp, caramelized edges.
What makes Double Chocolate Palmiers stand out is the blend of two types of chocolate: dark chocolate adds a slightly bitter contrast, while milk chocolate brings a creamy sweetness. Together, they create a perfect balance of flavors that complements the buttery, flaky pastry. Some recipes may even include a hint of cinnamon or vanilla to elevate the flavor profile and give these palmiers a unique twist.
These pastries are incredibly versatile. They can be served as a dessert after a dinner party, paired with a cup of coffee or tea, or even gifted as a sweet homemade treat. Whether enjoyed warm from the oven or at room temperature, Double Chocolate Palmiers are a decadent indulgence that will leave you craving more.
Serve them as a tasty dessert or enjoy them with a cup of coffee. Either way, they are bound to be a hit!
Ingredients
- 1 sheet puff pastry thawed
- 2 tbsp cocoa powder unsweetened
- 2 tbsp granulated sugar
- 1/4 cup chocolate chips melted
- powdered sugar dusting
Instructions
- Preheat your oven to 400°F (200°C).
- Unroll the thawed puff pastry sheet onto a lightly floured surface.
- In a small bowl, mix together the cocoa powder and granulated sugar.
- Sprinkle the cocoa powder mixture evenly over the entire surface of the puff pastry sheet.
- Starting from one long side, tightly roll the pastry sheet towards the center until it reaches the middle.
- Repeat with the other long side, rolling towards the center until the two rolls meet.
- Slice the rolled pastry into 1/2 inch thick slices.
- Place the slices onto a lined baking sheet and brush them with the melted chocolate.
- Bake in the preheated oven for 12-15 minutes or until golden brown and crispy.
- Remove from the oven and allow to cool completely.
- Dust the palmiers with powdered sugar before serving.