Learn how to make Chocolate Curls and take any dessert to the next level! Follow my step-by-step instructions and you won’t believe how easy and delicious it turns out to be!
Looking for dessert recipes? Try Pumpkin Snickerdoodles, Caramel Popcorn, Butterfinger Bars, or Cherry Cobbler!
Why I love this recipe:
- An Easy “Wow” Factor – chocolate shavings dress up any dessert and immediately make it look professional and elegant. It is sure to impress your guests! Even though chocolate curls look intimidating, they’re simple and anyone can make them.
- Delicious – No one is going to complain while eating a dessert topped with these beautiful and delicious chocolate decorations.
How to make Chocolate Curls:
Melt one cup of good quality chocolate. I use Ghirardelli baking chips, a some of a Trader Joes pound plus bar, or Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.
Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can. Place pan in the fridge for a 3-4 minutes to allow the chocolate to set up.
Form Curls: Remove chocolate from the fridge. Grab a metal spatula or scraper and hold it horizontally in front of the pan. Slide it at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
- If the chocolate shreds into pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature for another 2-3 minutes.
- If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.
*Be patient! It may take a little practice, and don’t forget that even imperfect looking ones are worth keeping because they’ll still add beautiful shape and texture piled high on your dessert. Also, a little melted chocolate goes a long way. so melt a more chocolate on the pan if you need to make more.
Storing Instructions: Gently move chocolate curls to an airtight container or bag and refrigerate for several days, until ready to use.
Use Chocolate Curls On:
- Chocolate Cream Pie
- Grasshopper Pie
- Chocolate Mousse Cheesecake
- Oreo Cheesecake
- Peanut Butter Pie
- Creamy Lemon Sugar Cookie Cups
- Hershey’s Chocolate Cake
- Chocolate Peanut Butter Cake
- Dark Chocolate Cake
- Chocolate Bundt Cake
- Oreo Cupcakes
- Nothing Bundt Cake
- Red Velvet Bundt Cake
- Ice Cream Cake
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Recipe
How to Make Chocolate Curls
Equipment
Ingredients
- 1 cup Ghirardelli Baking Chips , or a bar of Baker's Chocolate, chopped
Instructions
- Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. I like to make my own "double boiler" to melt the chocolate by placing a heat-proof bowl over a saucepan on the stove that has 2 inches of simmering water in it. Or melt the chocolate in the microwave at 50% power, stirring every 30 seconds.
- Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. Use an offset spatula to smooth the chocolate into as thin of a layer as you can.
- My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. Then set pan on counter to rest for a minute or two.
- Use a metal spatula or scraper to make the chocolate curls. Hold the metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
- If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.
- Move chocolate curls to a plate and refrigerate if needed to set up for another minute before transferring them to an airtight container or bag and refrigerate for several days, or until ready to use.
Notes
Nutrition
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Great recipe. One suggestion is to strain the custard mixture after the butter and chocolate are incorporated through a wire strainer. I did this and it made my custard filling SO smooth. There were a lot of little chunks that were held back in the strainer. Tastes great though!
Would this work with sweetened chocolate like chocolate chips? Everyone in my family pulls the curls off the pie and eats them first. I’m worried bitter chocolate will not be a welcomed experience. Haha thanks!
Yes, it would work with any high quality chocolate–if using chocolate chips use Ghirardelli or Guittard brands.