Excellent recipes for Christmas Chocolate Crescents in 6 different variants. Get inspired!

Are you ready to impress your family and friends this Christmas?

One way to do it is by making some delicious chocolate rolls!

We have curated a selection of the tastiest recipes that are sure to satisfy everyone’s sweet tooth.

Even those who are vegan or have celiac disease can join in on the fun, as we have recipes tailored just for them.

So, let’s get baking and make this Christmas a little more special!

Gluten-free Chocolate Cream Parisian Rolls

These tender and tasty Parisian rolls are entirely gluten-free, so even celiacs can enjoy them. The combination of nut dough, dense chocolate cream, and luxurious frosting will please everyone!

Ingredients:

• 4 egg whites
• pinch of salt
• 2 cups granulated sugar
• 2 cups ground walnuts

For the chocolate cream:

• 2 cups butter
• 2 cups milk
• 1 bag vanilla pudding
• 2 tablespoons cocoa
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 heaping spoonful of liquid honey (or more)
• 1/4 cup dark chocolate

For the frosting:

• 1 cup dark chocolate
• 3 tablespoons coconut oil

Method

• In a large stainless steel bowl, beat the egg whites with a pinch of salt until stiff.
• Gradually beat in granulated sugar.
• Place the bowl in a larger pot of boiling water.
• Over steam, whip the egg whites with the sugar until glossy, about 10 minutes.
• Remove from heat.
• Carefully mix the ground walnuts into the egg whites with a wooden spoon.
• Allow the mixture to cool.
• Scoop the walnut dough into a piping bag fitted with a coarse tip.
• Line a larger tray with baking paper.
• Form narrower rolls of the same shape.
• About 25 pieces will fit on one sheet.
• Place the rolls in an oven heated to 100°F.
• Bake for just 5 minutes.
• Then turn off the oven and open it slightly (not entirely).
• Leave the rolls in the partially opened oven for another 10 minutes.
• After ten minutes, remove from the oven and repeat the procedure with the next tray.
• Now, prepare the chocolate cream.
• Heat the milk in a saucepan.
• In another container, add egg yolks, liquid honey (to taste), sifted cocoa, vanilla pudding, and vanilla sugar.
• Pour hot milk over the mixture and mix thoroughly.
• Pour the milk mixture back into the saucepan, add the dark chocolate, and cook a thick pudding.
• After cooking, transfer it to a bowl and cover with foil so that it touches the pudding.
• Leave to cool.
• Beat the softened butter.
• Whip the cooled chocolate cream and gradually add it to the whipped butter.
• Transfer the cream to a pastry bag with a narrower tip and apply it to the cooled rolls.
• Put the rolls with the cream in the cold so that the cream hardens.
• Now, prepare the chocolate frosting.
• Melt the dark chocolate with the coconut oil in a water bath.
• Leave to cool.
• Carefully dip the rolls with the cream into the lukewarm chocolate coating.
• Place the rolls with the topping on a baking sheet lined with baking paper and refrigerate to harden.
• Enjoy it!

Austrian Chocolate Dipped Crescent Sandwich Cookies

You will love making these sandwich cookies because they’re so easy to make.

With just a few ingredients and no need to chill the dough, you can pipe them into crescent shapes and bake them in no time.

After they cool, just make them into jam sandwiches and dip them in chocolate.

The only thing you need is a little patience while they chill, but you can have a whole batch done in under two hours!

Ingredients:

For rolls:

• 2 sticks plus 1 ½ tbsp butter
• 1 cup powdered sugar
• 1 packet of vanilla sugar
• 3 room-temperature egg yolks
• 1 teaspoon lemon zest
• 1 tablespoon vanilla extract or dark rum
• 2 and ¾ cups all-purpose flour
• 1 teaspoon cornstarch
• ⅛ teaspoon salt

For the filling and dipping:

• Apricot jam (smooth, without pieces of fruit, or jam of choice; use one that goes well with dark chocolate)
• 6- 8 oz dark chocolate (65-75%), cut into pieces
• 2 teaspoons butter

Method

• Prepare baking sheets with parchment paper.
• Heat over to 350°F convection ( 375°F non-convection).
• Prepare a piping bag with a large star tip.
• In a stand mixer or a large bowl using a hand mixer, cream the butter, powdered sugar, and vanilla sugar until very pale and fluffy.
• It takes about 8 minutes at medium-high speed.
• Scrape down the sides of the bowl as needed.
• Add the egg yolks one at a time, mixing well between each addition to keep the mixture light and fluffy.
• Add the lemon zest and vanilla and mix well again.
• Mix the flour, cornstarch and salt.
• Add the flour mixture to the butter mixture and mix until well combined.
• Transfer part of the dough to a piping bag, keeping the top about inch above the prepared baking sheets.
• Press approx. 3 inches of the dough onto the baking sheet and create a half-moon shape.
• Continue like this until you have a tray full of half-moons of the same size at approximately a 1-inch distance.
• Bake for 8 minutes.
• The crescents will still be pale in color but cooked through.
• Cool on the baking sheet for a few minutes, then transfer to a wire rack.
• Once you have all the cookies baked and cooled, warm up the jam a little to make it easy to spread.
• Spread half a teaspoon of jam on the smooth side of one half-moon and glue with the other half-moon.
• Repeat with all crescents.
• Put in the freezer to set the jam, which will take about 20-30 minutes.
• Bring a pot of water to a boil and place a glass bowl over it so it does not touch the water.
• Add the chopped chocolate and stir with a spatula until smooth.
• Once the chocolate has melted, turn off the heat and add the butter.
• Stir until the butter melts.
• Dip the ends of the glued half-moons in the melted chocolate, let the excess drip off and put them back on the baking sheet.
• Place the crescents back in the freezer to set the chocolate.
• Allow to thaw slightly before serving.
• Bon apetite!

Soft Chocolate Crescent Cookies

We are sure every family has that Christmas recipe that is extra special and that is a must for holidays. What about trying the recipe for these yummy soft half-moon cookies with a sugar glaze? 

Ingredients:

• 1 cup butter at room temperature
• 1 cup coconut sugar
• 8 egg yolks
• 1 1/2 cup dark chocolate, grated or melted
• 8 egg whites + a pinch of salt
• 2 cups smooth spelled flour

For the frosting:

• 1 3/4 cup powdered sugar
• 5 tablespoons of lemon juice

Method

• Preheat the oven to 338°F.
• Line a large tray with baking paper.
• Beat the egg whites with a pinch of salt until stiff peaks form.
• Set aside.
• In another bowl, beat the softened butter, sugar, and egg yolks until you get a smooth, creamy mixture.
• Stir the grated or melted chocolate into the yolk mixture and mix with a wooden spoon.
• Add the egg whites and flour alternately and mix well until all the ingredients are combined.
• Pour and spread the mixture on the prepared baking sheet.
• Bake for 25 – 30 min.
• While the dough is baking, prepare the icing sugar.
• Mix the powdered sugar with the lemon juice for about 10 minutes until the mixture is smooth and glossy.
• Take the dough out of the oven and immediately pour the icing sugar.
• Take the glass and push it into the corner of the dough to make a circle and transfer it to a large plate.
• Press the glass onto the extruded circle to create a half-moon shape.
• Use up all the batter this way.
• Let cool and store in a metal cookie box or airtight container.
• Enjoy your meal!

Vegan Marzipan Chocolate Rolls

These vegan marzipan almond rolls are flour-free so that celiacs can enjoy them too. They are perfectly soft on the inside, wonderfully crispy on the outside for a change, and, as a bonus, they are easy to prepare.

See for yourself!

Ingredients:

• 1 cup ground almonds
• 1 cup powdered sugar
• 1 teaspoon of cinnamon
• 7 oz marzipan paste with a high content of almonds
• 3 tablespoons of almond milk

For the frosting:

• 1 cup thin almond slices
• 3.5 oz vegan chocolate as desired
• 1 teaspoon of coconut oil

Method

• In a bowl, whisk together ground almonds, powdered sugar, and cinnamon.
• Tear the marzipan paste into small pieces (or grate it on a kitchen grater) and add to the bowl with the dry ingredients.
• Then add the almond milk and knead everything into a dough.
• Shape the dough into a disk, wrap it tightly in cling film and put it in the fridge for 30 minutes (or overnight if you are making the dough in advance).
• After cooling, preheat the oven to 356°F and line the tray with baking paper.
• Unwrap the dough and shape it into 8 – 10 crescents (according to the desired size) with wet hands.
• Wrap the crescents in almond slices and place on the prepared baking sheet.
• Bake for about 15-20 minutes (smaller ones are done sooner).
• Then remove the candy and let it cool completely.
• Melt the chocolate with the coconut oil slowly in a water bath.
• Dip the ends of each roll into the chocolate mixture and place on a wire rack lined with a piece of parchment paper.
• Enjoy it!

Chocolate Dipped Vanilla Bean Cashew Crescent Cookies

Quick, easy, and delicious. These vanilla rolls with roasted cashew nuts decorated with chocolate are exactly like that.

Try something new again!

Ingredients

• 1 cup butter
• 1/3 cup granulated sugar
• 2 tablespoons unsweetened cashew milk
• 2 teaspoons vanilla extract
• 2 and 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup roasted (unsalted) cashews, finely chopped
• 1/2 vanilla pod seeds
• 1/4 cup granulated sugar
• 6 ounces semi-sweet chocolate

Method

• Preheat the oven to 325°F.
• Line the tray with baking paper.
• In a bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
• Add the cashew milk and vanilla extract and beat until combined.
• Slowly add the flour and salt and beat until combined.
• If the dough is too wet, add another spoonful of flour; if it is too dry, add another spoonful of milk.
• Stir in the finely chopped roasted cashews.
• Roll 1 tablespoon of the dough into a half-moon shape.
• Place on a baking sheet.
• Repeat with the remaining dough.
• Bake until light golden brown, 18 to 25 minutes.
• Leave to cool on the baking sheet for 10 minutes.
• Meanwhile, combine the seeds from the vanilla bean with 1/4 cup of the sugar in a food processor and blend until the sugar is a fine powder (you don’t want it entirely to flour, though).
• Roll each roll in vanilla sugar.
• Dip the rolls in the chocolate or drizzle the chocolate over them and place them back on the baking sheet to let the chocolate harden.
• Store in an airtight container.

Healthy Chocolate Vanilla Crescents Christmas Cookies

This recipe is proof that Christmas cookies can be simple, vegan, gluten- and refined sugar-free, and incredibly delicious at the same time.

The luxurious coating of cocoa butter and white almond butter is just the icing on the cake.

Ingredients:

For rolls:

• 1 cup buckwheat flour
• 1/2 cup ground almonds
• 1/2 cup almond butter
• 1 tablespoon of flax seeds + 2 tablespoons of water
• 2 tablespoons maple syrup
• ½ teaspoon of ground vanilla
• ¼ teaspoon baking powder
• 1 spoon of cocoa

For the frosting:

• 1/2 cup cocoa butter
• 1/2 cup white almond butter
• 1 tablespoon maple syrup (or xylitol if you want the frosting to be really white)

Method

• For the frosting, melt the cocoa butter over boiling water.
• Allow to cool slightly, then whisk in the almond butter and maple syrup or xylitol.
• Pour the mixture onto a tray lined with baking paper and leave to cool.
• Preheat the oven to 350°F.
• Mix flax seeds with water and let it sit for 10 minutes.
• Put all the ingredients with the thickened flax mixture into a mixing bowl and blend using a hand mixer or food processor.
• Quickly knead the dough with your hands.
• Take about a tablespoon of the dough, roll it into a sausage shape and form a small crescent.
• Repeat with the rest of the dough and place the small crescents on a baking sheet lined with baking paper.
• Bake the rolls for about 12 minutes and then take them out to cool.
• Melt the chocolate frosting again over boiling water.
• Allow to cool slightly, and then spoon it onto the rolls.
• Let the chocolate dry and then just enjoy!

And how did you like our chocolate roll recipes today? Write to us in the comments!