This past December I bought bag after bag of excellent chocolate chips such as Ghiradelli to make easy holiday candy. Without exception, I was unhappy with the results and started using dipping chocolate instead. Excellent move, but what to do with those wonderful bags of beautiful chocolate chips?
Today I experimented, and I offer an extremely easy and satisfying way to make a delicious chocolate-dripping breakfast roll. If the photo looks messy and gooey, then it’s because the rolls were just that. With a cup of dark coffee, more than one piece might do you in.
Copyright Beabe Thompson 2016
Beabe’s Decadent Chocolate Orange Breakfast Rolls
1 13.9 ounce can of Pillsbury Orange Rolls
1/4 to 1/3 Cup of Ghiradelli Semi-Sweet Chocolate Chips
I baked my rolls in a nonstick pie pan so the rolls turn out puffy and proud, and there are no slightly underbaked pieces. In my case, I baked at 375F for 10 minutes, sprinkled the chips around the rolls, let them soften, making sure the rolls didn’t burn. This took a very short time, so don’t pop them in and walk away. You can also shorten the time by a minute or two, putting the chocolate chips on then, then put them back in the oven.
Once the chips are soft, take a knife and ice the rolls, making sure you get the tops well coated. Now you butter the tops of the rolls with the orange glaze included with the rolls, marbling the glazes they don’t mix together.
They come out decadent and crazy delicious, and so very easy to make.