Chocolate Nut Snail

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Stir yeast and 25 g sugar until the yeast becomes liquid. Put flour, salt, egg and 25 g sugar in a bowl. Melt 40 g fat and add the cold milk. Pour lukewarm fat-milk mixture to the flour, add yeast and knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime chop the chocolate very finely.

2. 2

   Melt 100 g fat. Briefly knead the yeast dough again and roll out into a rectangle (approx. 36 x 40 cm) on a floured work surface. Spread the dough with about half of the butter. Spread 400 g chocolate and chopped nuts on top, leaving a 2-3 cm wide edge on the sides. Roll up from a short side. Press the edge of the dough well. If necessary, press the roll into shape and cut it into slices/ snails about 1 1/2-2 cm wide and spread them on 2-3 baking trays lined with baking paper. Brush with liquid fat. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Brush with butter in between. Remove the snails and let them cool down.

3. 3

   Press the edge of the dough well. If necessary, press the roll into shape and cut it into slices/ snails about 1 1/2-2 cm wide and spread them on 2-3 baking trays lined with baking paper. Brush with liquid fat. Bake the trays with the snails one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Brush with butter in between. Remove the snails and let them cool down. Melt the remaining chocolate over a warm water bath. Run the chocolate in strips over the snails

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
340 kcal

CARBS
38 g

FATS
18 g

PROTEINS
7 g