Chocolate Knots: Twisted, Gooey, Dangerously Good

Chocolate + puff pastry + a simple twist = happiness.

These chocolate knots are flaky, buttery, and packed with warm, gooey chocolate. They take 20 minutes from start to finish and look like you tried way too hard. You didn’t. Let’s knot.

Ingredients

Makes 8 knots.

• 1 sheet frozen puff pastry, thawed
• ½ cup chocolate chips or chopped dark chocolate
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 teaspoon cinnamon (optional)
• Powdered sugar for dusting
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Prep

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Roll puff pastry into a 10×12-inch rectangle.

Step 2: Fill

1. Brush pastry with melted butter.
2. Sprinkle with sugar and cinnamon (if using).
3. Scatter chocolate chips evenly over the surface. Press in lightly.

Step 3: Cut & Twist

1. Cut pastry into 8 strips (each about 1.5 inches wide and 10 inches long).
2. Gently twist each strip several times.
3. Tie each twisted strip into a loose knot. Tuck ends underneath.

Step 4: Bake & Dust

1. Place knots on the baking sheet. Brush with beaten egg.
2. Bake for 12-15 minutes until puffed and golden brown.
3. Cool for 5 minutes. Dust generously with powdered sugar.
4. Eat while chocolate is still warm and lava-like.

Summary

Prep Time: 8 minutes | Bake Time: 15 minutes | Total Time: 23 minutes

Yield: 8 knots | Difficulty: Super Easy

Storage Notes

Best eaten day-of. Store leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F for 3-4 minutes or in an oven for 5 minutes. Never microwave—chocolate becomes napalm, pastry turns sad.