Melt chocolate over double boiler and stir until smooth. Allow to cool for 10 minutes and whisk in the egg. Add the vanilla and sugar. Cool the mixture, stirring occasionally. Beat the whipped topping in a bowl until peaks form. Fold in chocolate mixture and add orange zest. Divide into dessert cups and refrigerate.
Note: If you'd like to make these in advance and freeze them, freeze in silicon molds for an elegant effect when serving.
- flour - 5- 5 1/2 cups
- dry yeast - 4 1/2 tsp (2 pkg)
- sugar - 1/3 cup
- salt - 1 tsp
- soy milk - 1 cup
- water - 1/2 cup
- oil - 1/3 cup
- egg - 1
- dough enhancer - 1/2 tbsp (optional)
- margarine - 3 tbsp melted (or 2 tbsp oil), for drizzling
- Cinnamon Filling:
- light brown sugar - 1/3 cup
- cinnamon - 1 tsp
- Chocolate Filling:
- cocoa - 2 tsp
- vanilla sugar - 2 tsp
In a large mixer bowl, combine 2 cups flour, yeast, sugar, and salt; mix well. Heat soy milk, water, and 1/3 cup oil together in a small saucepan, or in the microwave, until warm. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour and dough enhancer, if desired, to make a soft dough.
Knead dough until smooth and elastic, 3–5 minutes. Let rise in mixer, covered, for 15 minutes. Alternately, let rise in warm oven (turn oven to lowest setting for 1 minute, then turn off) for 15 minutes, or on top of an electric urn.
Preheat oven to 400°F (200°C). Divide dough in half. Roll out to a large rectangle. Combine ingredients for cinnamon filling in a small bowl and spread over the dough. Roll up, jelly-roll style, tucking ends in. Slice and arrange on a greased cookie sheet. Cover with 2 coverings (for example, a garbage bag and a towel) or place in a warm oven for 10 minutes.
Combine ingredients for chocolate filling and repeat process with second half of dough. Lightly drizzle oil or margarine over danishes. Bake for 12–15 minutes.
Note: This is a fabulous soft dough that’s easy to work with in any of your favorite yeast recipes. I love the fact that it has no margarine. It works very well with whole-wheat (70%) pastry flour.