ADVERTISEMENT
Preheat the oven to 180°C (350°F). Roll out the puff pastry into a rectangle about 30x20 cm.
In a bowl, cream the softened butter with powdered sugar until light and fluffy. Add cocoa powder and vanilla extract, mixing thoroughly.
Spread the chocolate butter mixture evenly over the puff pastry. Carefully roll the pastry from one long side to the other, forming a tight log.
Place the rolled pastry on a baking tray lined with parchment paper. Bake for 25-30 minutes or until golden brown and crisp.
While the pastry bakes, melt the dark chocolate using a double boiler or microwave, stirring until smooth.
Once the pastry is cooled slightly, slice it into 2 cm thick pieces and dip each piece halfway into the melted chocolate.
Place the dipped pastries on parchment paper to set. Sprinkle with chopped nuts or shredded coconut if desired.
Allow the chocolate to harden before serving.
Serving and storage tips:
ADVERTISEMENT
