Best Hersheys Chocolate Rolls Recipes

CHOCOLATE SWISS ROLL

Chocolate Swiss Roll image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Provided by VTP

Categories Desserts Cakes Chocolate Cake Recipes

Yield 6

Number Of Ingredients 13

Ingredients

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
⅛ teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
Sift flour, cocoa, salt, and baking soda together in a medium bowl.
Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g

HERSHEYS CHOCOLATE ROLLS

Hersheys Chocolate Rolls image

I got this recipe from my ex-husbands late grandmother. She taught me this and I fix this all the time. My family loves these and you can fix these when you want something simple and sweet. You can also fix these for any occasion. you can also make cinniamon rolls and omit the chocolate

Provided by Gail Holt

Categories Dessert

Time 1h

Yield 12-18 rolls, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1/4 cup shortening
1/4 cup butter, softened
1 cup milk
2 tablespoons butter, soften
1 tablespoon sugar
1 tablespoon vanilla
1 1/2 cups sugar
6 tablespoons Hersheys cocoa powder
2 cups water

Steps:

Preheat oven 350 to 375 degrees.
Roll out biscuit dough thin.
Spread soften butter on top of dough.
Add sugar to butter.
Add vanilla to butter and sugar.
Roll up into a log, pinch sides.
Cut into 2 inch rolls.
Place in a 9x11x13 cake pan.
Put in preheated oven until golden brown.
In deep sauce pan mix well sugar and cocoa.
Add water to cocoa mixture until well blended.
Bring to a boil until thick.
When rolls are golden brown let them cool off.
Pour chocolate syrup on top of rolls.
Let set for about 1 1/2 hrs to 2hrs. This gives the chocolate to be soaked up.
Serve and enjoy. Even better in the mornings with coffee. Servings vary. Time fixing also varies.