This post was created in partnership with Stonyfield and Divine Chocolate. As always, all opinions are 100% my own.
Pie crusts are stuffed with rich, dark chocolate and baked until golden brown before being dunked in an orange-infused yogurt dip!
I recently started appreciating the beauty of the chocolate-orange flavor combination. I’m not sure exactly why I disliked it so much growing up, but now I am all.about.it.
So when I was craving something chocolatey that required minimal ingredients for dessert one night, I came up with this. And oh my… it was fabulous!
I’ve been seeing this method and others that are similar floating around the internet for a while now, and I wanted to try making something all twisty for dessert.
This time around, I used some store bought pie crusts (that were already rolled out into the perfect circular size), but I’m definitely going to do it with homemade crust another time. This made it much quicker to put together, but I also usually have homemade pie crust dough stashed in my freezer. If you’re looking for a good pie crust recipe, this is one of my favorites.
Now, let’s talk chocolate. Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace.
And you can feel the love that goes into these chocolate bars – they are so amazingly chocolatey! There are lots of different varieties to choose from, but I went straight-up 70% dark for this recipe. It was so rich and smooth and paired beautifully with the fresh orange zest.
As soon as I tasted the dip that I made for this recipe, I knew that I had to put “Creamsicle” in the name. It tastes just like those childhood treats, but is much healthier since it uses lowfat yogurt and only 1 tablespoon of honey.
I set the ramekin of dip right in the center on the little platform that was left in the center of my pinwheel, and my family went to town breaking off the twists and dunking them.
And that little bit of raw sugar on top added a really nice crunch to each bite.
I saved a few of the twists in a container in the refrigerator and they held up great for several days. They tasted pretty wonderful chilled, too!
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Pie crusts are stuffed with rich, dark chocolate and baked until golden brown before being dunked in an orange-infused yogurt dip!
Ingredients
For Pinwheel:
- 2 unbaked pie crusts, store bought or homemade
- 1 (3.5-ounce) bar dark chocolate, roughly chopped (I used Divine 70% Dark)
- 1 egg
- 1 tablespoon water
- Raw sugar
For Dip:
- 1/2 cup plain yogurt (I used Stonyfield Smooth & Creamy Lowfat)
- 1 tablespoon honey
- 1 teaspoon freshly grated orange zest
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Roll out each pie crust to a 9- or 10-inch wide circle, flouring your work surface lightly as needed to prevent sticking. Place one of the crusts on a silicone or parchment lined baking sheet.
- Place chopped chocolate in a microwave-safe bowl and microwave in 20-30 second intervals until fully melted, stirring between each interval. Let cool for a minute or 2, then pour it into the center of the pie crust that’s on your baking sheet. Using a spatula, gently spread the chocolate out into an even layer over the pie crust, leaving about a 1-inch border clear around the outside edge. Place the remaining pie crust directly on top of the chocolate covered one, pressing gently to adhere. Go around the outer edges and press again to seal.
- Flip a ramekin upside-down and press gently to make a circular indentation directly in the center of the top crust. Set the ramekin aside to hold your yogurt dip. Using a pizza cutter or butter knife, start at the edge of the indentation and cut in a straight line all the way to the edge of the pie crust. Repeat in 1- to 2-inch increments, creating a sunburst pattern (see image in post above). Twist each section of chocolate-filled pie crust gently, making sure the outer edges end up laying down flat.
- In a small bowl, beat egg with 1 tablespoon of water. Brush over the pinwheel, then sprinkle lightly with raw sugar while it’s still wet – it’s easiest to do this in 4-6 sections.
- Bake in preheated oven until golden brown, about 30 minutes. Let cool slightly before taking it off of the baking sheet to serve.
- While the pinwheel is in the oven, whisk together dip ingredients. Refrigerate until ready to serve.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars
One Comment
Lori H
Looks really tasty, and so pretty!