Chocolate Swirls
These Chocolate Swirls are a quick, crispy treat for your sweet tooth! With reduced-fat light puff pastry and a low-calorie chocolate syrup filling, they'll go down a storm with a brew and they won't take you off track.
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NutritionPer Serving
- Calories82
- Carbs10g
- Protein1.8g
- Fat3.7g
- Saturates1.7g
- Sugars1.1g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
It goes without saying that you’ll need to put the kettle on when you make our Chocolate Swirls. An ideal cuppa-time companion, they’ll satisfy your sweet tooth with a grand total of two ingredients (yes, really – just two!).
Whether you enjoy them with your morning coffee or snack on them for a pick-me-up throughout the day, you can rest assured they’re as light as 82 calories per swirl – chocolatey filling included.
To make sure our oven-baked swirls are as easy to make as possible, we’ve used a ready-rolled light puff pastry sheet to wrap up our syrup filling. Once they’re rolled, all that’s left to do is pop them in the oven until they’re baked to crispy perfection.
If you love our Chocolate Swirls, the fun doesn’t stop there! It’s no secret that we love getting creative with light puff pastry. From savoury Pizza Swirls to sweet Biscoff Swirls, we’ve come up with plenty of slimming-friendly swirled delights you’ll want to try after these.
What diets are these Chocolate Swirls suitable for?
Chocolate Swirls are suitable for vegetarian and dairy-free diets.
They should also be suitable for vegan diets (make sure that the brand of light puff pastry you’re using is vegan-friendly!).
Please make sure to double or triple check ALL of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chocolate Swirls?
We used Sweet Freedom Choc Shot Liquid Chocolate to give our swirls their sweetness for fewer calories. It’s not just great for this recipe, you can use it to add a chocolatey boost to drinks, desserts and even your morning porridge.
You’ll be able to find it in most supermarkets alongside the jams and spreads, or it’s available to buy from Amazon.
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We used Sweet Freedom Choc Shot for our chocolatey filling.
You’ll need to use non-stick baking paper to roll your swirls.
How many calories are in these Chocolate Swirls?
There are 82 calories per portion in these Chocolate Swirls, which means they fall into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
Step 2
Unroll the pastry sheet, leaving it on the greaseproof paper packaging and place it on a work surface.
Step 3
Spread the low-calorie chocolate syrup in a very thin, even layer over the pastry, leaving a 1cm gap along one long edge.
Step 4
Roll up the pastry, starting at the long edge without the 1cm gap (use the greaseproof paper packaging to help you!). Fold in the edge tightly as you start to roll; this will help you make a tight ‘Swiss roll’. When you’ve finished rolling up the pastry, make sure it’s seam-side down.
Step 5
Use a large, serrated knife – we use a bread knife – to cut the roll into 16 spiral-shaped slices. Carefully wipe the knife between each slice if it gets sticky with chocolate sauce.
Step 6
Carefully transfer the slices to the lined baking tray, laying them flat and leaving gaps between each. Press the seam on each to ensure a good seal.
Step 7
Bake in the preheated oven for about 12-15 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.
What could I serve with Chocolate Swirls?
Our crispy, chocolatey swirls are delicious all on their own, or you can serve them as part of a selection of mouth-watering breakfast-time goodies (like these!):
How do you know when Chocolate Swirls are cooked?
You should cook these Chocolate Swirls until the pastry is crisp and golden. This will take around 12-15 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Chocolate Swirls in the fridge?
Once you’ve put Chocolate Swirls out, ideally you should eat them within 4 hours. They can be enjoyed hot, fresh from the oven or eaten cold.
If you allow any leftovers to cool, make sure to refrigerate in an airtight container. You can keep leftover Chocolate Swirls in the fridge for up to 3 days.
Can I freeze Chocolate Swirls?
Yes, you can freeze Chocolate Swirls! Please remember to do the following before freezing;
- Freeze the swirls as soon as they are cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with a note of what they are and the date they’re being frozen.
How do I reheat Chocolate Swirls?
From chilled: Place on a baking tray and reheat in a warm oven until they reach the desired temperature.
From frozen: Allow to defrost, and reheat in a warm oven.
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Chocolate Swirls
You need to try these Chocolate Swirls with a brew! Using a couple of ingredients, they're a quick, crispy treat for your sweet tooth.
-
Prep Time
5 MINS
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Cook Time
15 MINS
- KCals 82
- Carbs 10G
Instructions
- Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
- Unroll the pastry sheet, leaving it on the greaseproof paper packaging and place it on a work surface.
- Spread the low-calorie chocolate syrup in a very thin, even layer over the pastry, leaving a 1cm gap along one long edge.
- Roll up the pastry, starting at the long edge without the 1cm gap (use the greaseproof paper packaging to help you!). Fold in the edge tightly as you start to roll; this will help you make a tight 'Swiss roll'. When you've finished rolling up the pastry, make sure it's seam-side down.
- Use a large, serrated knife - we use a bread knife - to cut the roll into 16 spiral-shaped slices. Carefully wipe the knife between each slice if it gets sticky with chocolate sauce.
- Carefully transfer the slices to the lined baking tray, laying them flat and leaving gaps between each. Press the seam on each to ensure a good seal.
- Bake in the preheated oven for about 12-15 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.
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Recipe notes
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