Impress your guests with this Chocolate Braided Bread using just TWO INGREDIENTS with help from Immaculate Baking Co products. Makes for a gorgeous presentation, people will think you stopped at a bakery. Vegan-friendly! Thanks to Immaculate Baking Co. for sponsoring this post and making holiday meal prep easy! And thank you to my readers for allowing me to partner with brands I trust and have the pleasure of working with. All opinions are my own.
It’s getting to that time of November where you’re probably starting to think about the Thanksgiving menu and what you plan on bringing to the party…
Well let me make it easy for you >
Chocolate Braided Bread
Well, assuming you plan on bringing a baked good 😀 Or maybe I’ve just changed your mind and now you WILL be bringing a baked good.
I always like to bring a large salad and then of course people have expected some kind of treat from me as well. I certainly don’t mind, because you guys know I love to bake all the things. But I’m thinking this year I’m going to knock their socks off with this two-ingredient chocolate braided bread.
YES, you heard read that right. TWO INGREDIENTS.
When I saw Immaculate Baking Co. carried crescent roll dough, I was so excited and knew I had to share something fun with you guys. I honestly haven’t bought crescent dough in so long because most brands use a lot of unnecessary ingredients that I am not truly an advocate for. But the crescent dough we’re using from Immaculate Baking Co. is USDA organic and made with straight-forward ingredients. No artificial ingredients, no food dyes, no hydrogenated oils. I have a feeling I’m going to be slightly obsessing over this crescent roll dough and all things Immaculate Baking Co. from now on.
I even bought a package of their Gluten-Free Chocolate Chunk Cookie Dough for those nights Drew is being a cookie monster–okay, fine that’s basically all the time. But as much as I love baking, I don’t always feel like whipping up a batch of cookies, you know? Especially when he is asking for them at 7 o’clock at night… I mean, really? So yeah, totally stocking up on the Immaculate Baking Co. cookie dough too.
But back to the chocolate braided bread!!
So I will be 100% honest with you and say it’s fairly easy. I use the word “fairly” because there is a tiny bit of meticulous work involved. Lucky for you I made some mistakes while testing this out ? So just follow my instructions and you’ll be good to go! Don’t be scurred, I promise it isn’t bad, and honestly looks pretty even if your chocolate gets everywhere… Those of you with perfectionist issues just have to take a deep breath and know that it will be okay <– not speaking from experience here or anything…
Step 1: roll out the dough
Unroll the crescent dough from the package and place on a lightly floured surface. Pinch and press together the perforated edges to create one long rectangle. You can also form a ball with the dough and roll it out from that stage as well. Try to get about a 12″ rectangle.
Step 2: spread on the chocolate
I used Nutiva brand* <affiliate which was already in a thick liquid state. However if using a product more like Nutella, be sure to transfer to a small dish and microwave to soften slightly so it is easier to spread–or you will end up ripping your dough. Leave about a 1″ perimeter of dough with no chocolate–if you spread all the way to the edges, the chocolate will escape out go all of your dough <– yes this happened to me the first time 😀
Step 3: Roll up the dough
Gently roll the dough using your palms and thumbs. Once you’ve created a long dough log, place in freezer for 5-10 minutes.
Step 4: Slice the dough
Staring about 1/2″ from the top of the log, use a sharp knife to cut all the way through the middle of the dough. You’ll want to keep one end attached.
Step 4: Braid the dough
Lifting up the two dough pieces, separate them gently and turn/overlap the dough so the chocolate strips are facing outward and you’ve created a braid.
See! Not bad at all. So now if you want to create a braided bread ring you’ll repeat that process again (twice total). Then you’ll curve your braids until you’ve formed a circle, pinching your dough together at both ends.
Last year Drew and I didn’t make it home for Thanksgiving but spent it with our close friends out in PA. Now that we live back in Michigan, traveling home for Thanksgiving shouldn’t be a problem 🙂 My immediate family is still hashing out the details of when we will all be getting together (there are six kids, so lots of different schedules and planning involved!) but I’m actually really looking forward to baking and preparing some food. I’m thinking this chocolate braided bread will be in order (duh), but I also may try my hand at a pumpkin pie. I know I know, how have I NOT made a pumpkin pie yet?! But Immaculate Baking Co. also has a ready-to-bake pie crust I’ve been eyeing so to make the process run a little bit smoother (I haven’t nailed baking a pie crust from scratch quite yet) I’m gonna start with that!
It’s definitely the little things–like using ready-made dough–that can help make the process for holiday meal prep run much smoother.
SOME MORE TIPS!
I highly recommend refrigerating your dough once you’ve rolled into a log. This will make it easier to handle as you are braiding it, TRUST ME. I would not skip this step.
Use an egg wash to create a crisp, golden brown top. Not 100% necessary but adds to the presentation. You could also sprinkle on some powdered sugar for more looks.
If you’re struggling creating a full circle (My OCD self did, so no worries) just create two flat bread pieces! So easy, they’ll still turn out beautiful.
How to Make…
2-Ingredient Chocolate Braided Bread
Impress your guests with this Chocolate Braided Bread using just TWO INGREDIENTS with help from Immaculate Baking Co products. Makes for a gorgeous presentation, people will think you stopped at a bakery. Vegan-friendly!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8–10 1x
- Scale:
Ingredients
- 2 cans Immaculate Baking Co. Crescent Dough
- 1/2 cup chocolate hazelnut spread, divided
- optional:
- egg wash
- confectioners sugar topping
- Refer to step-by-step pictures and notes within the blog post!
Instructions
- Preheat oven to 350F and set aside large baking sheet.
- Set cut parchment paper or silicone mat on flat surface and lightly flour.
- Start with one can of dough (use instructions on can to open) and gently roll out flat onto surface. Pinch and press together the perforated edges to create a long rectangle. You can also form a ball with the dough and roll it out from that stage as well. Try to get about a 12″ rectangle.
- Using spatula, cover rectangle with 1/4 cup of the chocolate spread, leaving about a 1″ perimeter of dough with no chocolate–if you spread all the way to the edges, the chocolate will escape out go all of your dough. Chocolate should also be slightly warmed to easily spread, but not liquid!
- Gently roll the dough using your palms and thumbs. Once you’ve created a long dough log, transfer dough on the parchment paper or mat onto baking sheet and place in freezer for 5-10 minutes. During the chilling time you can start on your second dough and repeat, using another 1/4 cup of the chocolate spread.
- Once the dough has chilled, staring about 1/2″ from the top of the log, use a sharp knife to cut all the way through the middle of the dough. You’ll want to keep one end attached.
- Lifting up the two ends of the dough pieces, separate them gently and turn/overlap the dough so the chocolate strips are facing outward and you’ve created a braid. If making a ring, gently transfer second braid to a single baking sheet, curving the two braids to make a circle, and pinch dough together to connect.
- Brush ring in beaten egg wash to achieve golden brown edges, then bake for 22-25 minutes, until edges of ring are golden.
- Allow braided bread to cool on pan about 10 minutes, then sprinkle with confectioners sugar if you’re feeling fancy. Transfer chocolate braided bread to serving plate, and enjoy!
Recipes Notes:
– Bread is best enjoyed same day, served warm.
— Store leftovers at room temperature, reheat in toaster oven for best texture.
Nutrition Information:
- Serving Size: 1/10th
- Calories: 232
- Sugar: 18
- Sodium: 252mg
- Fat: 11
- Saturated Fat: 10
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Immaculate Baking Co. actually has a really neat story behind their brand too! I love connecting with brands (especially baking ones!) that share their unique history with consumers. I highly recommend checking it out 🙂
Use the product locator to see where you can find their products at your local grocer!
Want to try out Immaculate Baking Co. and take some stress out of prepping for the holidays? Use this COUPON for $1 off!
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NOTE: This post contains some Amazon affiliate links, which I receive a small commission on if you choose to purchase from said links. Thank you so much for your support!
Emily says
THIS IS SO BEAUTIFUL; and I love that it’s only 2 ingredients.rr
Ashley says
Thanks Emily! And really it takes barely any time, perfect for holidays 🙂
Savannah says
Thanks for sharing. It looks like they have the dough at several Grocery stores near me so I will definitely be checking it out.
Jess says
Any attempt/luck using a pie crust you mentioned? TIA
Ashley says
Hi Jess, the pie crust won’t work here for this recipe if that is what you mean.