John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry
- 150 g chocolate, leftovers, works with any kind, even Kinder Surprise eggs
- e.g. powdered sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
super quick and easy, few ingredients, for 12 snails
First, remove the puff pastry from the refrigerator and let it rest at room temperature for about 10 minutes. In the meantime, melt the chocolate in a saucepan over low to medium heat until it forms a liquid mixture. Stir frequently to prevent it from burning. I used 180g Kinder Surprise chocolate for one puff pastry (275g package). (Of course, this also works with any other leftover chocolate bars—there are bound to be plenty left over, especially at Christmas time. You can get creative here!) Roll out the puff pastry and spread the chocolate mixture evenly over it. Then carefully roll up the puff pastry and, if necessary, divide it in half for easier portioning. (Same principle as with cinnamon rolls.) Now all you have to do is cut the dough roll into equal-sized pieces (I used 12 equal-sized rolls) and bake at 220°C (top/bottom heat) or 200°C (fan oven) for 15-20 minutes. Towards the end of the baking time, check the oven every now and then to make sure they don’t get too brown. At the end of the baking time, the still-warm snails can be decorated with powdered sugar and enjoyed after they’ve cooled. I didn’t have to think twice about making these chocolate snails – before I knew it, my colleagues had all gobbled them up.
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