Homemade Chocolate Yo-Yo snacks are the perfect combination of simplicity and indulgence. They bring to mind the famous commercially sold snacks, but with the advantage of being homemade, letting you customize every detail. They feature a soft, light base that hides a creamy dark chocolate center (or milk chocolate, if you prefer). Perfect for family snacks, afternoon tea with friends, or simply to pamper yourself after a long day. Don’t miss the chance to try this recipe loved by both adults and children. Below, all the ingredients and the steps to make Homemade Chocolate Yo-Yo snacks at home:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 7
- Cooking methods: Oven
Ingredients
- 1 2/3 cups all-purpose flour (about 200 g)
- 2 eggs
- 3/4 cup granulated sugar (about 150 g)
- 3 tbsp milk (about 40 ml)
- 1 tablespoon vegetable oil (about 1 tbsp (16 ml))
- 1/2 packet baking powder (about 2 tsp)
- a pinch of salt
- vanilla extract
- 4 oz dark chocolate (about 120 g)
- 1/4 cup heavy cream (about 60 ml)
Steps
In a bowl, beat the eggs with the sugar and a pinch of salt until you obtain a pale, frothy mixture.
Add the oil, the vanilla extract and the milk in a thin stream. Sift the flour with the baking powder directly over the mixture and continue mixing until you have a homogeneous batter.
Line a baking sheet with parchment paper and, using a spoon, form discs about 3 inches (approximately 7–8 cm) in diameter, placing them evenly on the sheet.
Leave a little space between the discs, as they will spread during baking.
Preheat the oven to 356°F (180°C) and bake for about 10–12 minutes, or until the discs are golden at the edges and slightly puffed. Remove from the oven and let the snacks cool on a wire rack.
Prepare the filling: in a small saucepan, heat the cream over medium heat until it is just about to boil. Remove the pan from the heat and add the chopped dark chocolate. Stir well until you obtain a smooth, homogeneous cream.
Assemble the snacks. Take the chocolate ganache and use part of it to fill half of the discs. You can pipe the ganache with a piping bag for a neater application, or use a spoon.
Top with the remaining discs and, finally, decorate the surface with the remaining ganache, creating decorative stripes. The Chocolate Yo-Yo snacks are ready to serve.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
