Featured Recipe – Chocolate Vienesse Whirls

May 14, 2021 | Featured Recipes

An extra indulgent snack with the addition of dark chocolate ganache and salted caramel but perfect with a hot drink.

For those who like a challenge, the recipe is great fun to make.




Chocolate Ganache:

300ml whipping cream

250g dark chocolate (65% cocoa solids) finely chopped

25g unsalted butter softened


For the spiral sable biscuit:

400g plain flour

30g cocoa powder

380g unsalted butter

200g caster sugar

2g sea salt

100g egg whites


You will also need:

Piping (pastry) bag

8mm plain nossle



  1. First, prepare the chocolate ganache: Put the chopped chocolate in a mixing bowl. Put the cream in a saucepan. Bring to the boil then pour the boiled cream over the chocolate. 
  2. Mix until it emulsifies and a ganache consistency is formed. Add in the softened butter and mix well until fully incorporated. Leave to set at room temperature for about 2–3 hours.
  3. Next, make the biscuits: Preheat the oven to 180°C (350°F/ Gas 4) and line a tray with a non-stick baking mat.
  4. Prepare the biscuit mixture by sieving the flour and cocoa powder together into a bowl. Set aside.
  5. Cream the butter and sugar together in a separate bowl. Add the salt and continue to cream until light in colour.
  6. Gradually add the egg white. When the egg is fully mixed in, add the flour and cocoa powder, then mix until combined.
  7. Spoon the mixture into a piping bag fitted with a 8mm plain nossle. Pipe spirals onto the prepared tray – each spiral should be about 60mm in diameter. Bake for 12–15 minutes. Leave to cool.
  8. When the biscuits have cooled, turn half of them upside down (these will be the bases). Place the ganache into a piping bag fitted with a 8mm plain nossle and pipe a spiral on each base.
  9. Spoon the caramel into a piping bag and snip the end to make a small hole. Pipe a bulb of caramel inside the ganache spiral.

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