Double Chocolate Swirl Bread Pampered Chef
Indulge your chocolate cravings with this decadent Double Chocolate Swirl Bread, a showstopper recipe from Pampered Chef that’s perfect for breakfast, dessert, or an indulgent snack. This homemade bread features a rich cocoa-infused dough swirled with velvety layers of semi-sweet chocolate chips and dark chocolate filling, creating a stunning, glossy twist that’s as irresistible as it looks. With a combination of bold dark chocolate and sweet cocoa flavors, every bite is a balance of soft, pillowy bread and luscious, melty chocolate. Perfectly baked in just 35 minutes, this recipe uses simple ingredients like all-purpose flour, milk, and butter while delivering bakery-worthy results. Serve it warm for a gooey chocolate experience or at room temperature for a slice of pure decadence—perfect for sharing or savoring solo.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 cups Unsweetened cocoa powder
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Milk
- 0.25 cups Unsalted butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Semi-sweet chocolate chips
- 3 ounces Dark chocolate bar (finely chopped)
- 2 tablespoons Heavy cream
- 1 teaspoon Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, instant yeast, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm but not hot (about 120°-130°F).
Pour the milk mixture into the dry ingredients. Add the vanilla extract and egg, and mix until a dough starts to form.
Knead the dough on a floured surface for about 7-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
While the dough is rising, prepare the chocolate filling. In a microwave-safe bowl, combine the chocolate chips, chopped dark chocolate, heavy cream, and vegetable oil. Microwave in 20-second increments, stirring in between, until the mixture is smooth and glossy.
Punch down the risen dough and roll it out on a floured surface into a 12x18-inch rectangle.
Spread the chocolate filling evenly over the dough, leaving a 1-inch border around the edges.
Starting on the longer side, tightly roll the dough into a log. Pinch the seam to seal.
Using a sharp knife, slice the dough log lengthwise down the middle to expose the chocolate layers. Twist the two halves together, keeping the cut sides facing up, to form a braid-like structure.
Place the twisted dough into a greased 9x5-inch loaf pan. Cover and let it rise for another 30-40 minutes, or until puffed.
Meanwhile, preheat the oven to 350°F (180°C).
Bake the bread for 30-35 minutes, or until the top is set and slightly golden. If the top browns too quickly, tent it loosely with aluminum foil.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Double Chocolate Swirl Bread warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 542.7 g | 197% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 196.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 508 mg | 39% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
