Learn how to make Chocolate Curls and take any dessert to the next level! Follow my step-by-step instructions and you won’t believe how easy and delicious it turns out to be!

Looking for dessert recipes? Try Pumpkin Snickerdoodles, Caramel Popcorn, Butterfinger Bars, or Cherry Cobbler!

A close-up image of chocolate curls on a baking sheet, ready to go on a dessert!

Why I love this recipe:

  • An Easy “Wow” Factor – chocolate shavings dress up any dessert and immediately make it look professional and elegant. It is sure to impress your guests! Even though chocolate curls look intimidating, they’re simple and anyone can make them.
  • Delicious – No one is going to complain while eating a dessert topped with these beautiful and delicious chocolate decorations.

How to make Chocolate Curls:

Melt one cup of good quality chocolate. I use Ghirardelli baking chips, a some of a Trader Joes pound plus bar, or Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.

Two images showing chocolate being melted in a glass bowl on top of a saucepan.

Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can. Place pan in the fridge for a 3-4 minutes to allow the chocolate to set up.

Two images showing melted chocolate being poured and spread on the back of a baking sheet to make chocolate curls.

A baking sheet with a melted chocolate layer smoothed on the back of it.

Form Curls: Remove chocolate from the fridge. Grab a metal spatula or scraper and hold it horizontally in front of the pan. Slide it at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.

  • If the chocolate shreds into pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature for another 2-3 minutes.
  • If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.

*Be patient! It may take a little practice, and don’t forget that even imperfect looking ones are worth keeping because they’ll still add beautiful shape and texture piled high on your dessert. Also, a little melted chocolate goes a long way. so melt a more chocolate on the pan if you need to make more.

A close-up image of a metal spatula scraping chocolate curls off of the back of a baking sheet.

Storing Instructions: Gently move chocolate curls to an airtight container or bag and refrigerate for several days, until ready to use.

cropped-Chocolate-Cream-Pie-8.jpg

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Recipe

A close-up image of a spatula scraping a chocolate curl on the back of a baking sheet.
Prep 15 mins
Total 15 mins
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Equipment

Ingredients
 
 

Instructions
 

  • Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. I like to make my own "double boiler" to melt the chocolate by placing a heat-proof bowl over a saucepan on the stove that has 2 inches of simmering water in it. Or melt the chocolate in the microwave at 50% power, stirring every 30 seconds.
  • Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. Use an offset spatula to smooth the chocolate into as thin of a layer as you can.
  • My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. Then set pan on counter to rest for a minute or two.
  • Use a metal spatula or scraper to make the chocolate curls. Hold the metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
  • If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.
  • Move chocolate curls to a plate and refrigerate if needed to set up for another minute before transferring them to an airtight container or bag and refrigerate for several days, or until ready to use.

Notes

White Chocolate Chips: You may substitute high quality white chocolate baking chips, chunks, or a bar. 

Nutrition

Calories: 130kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 2mgPotassium: 128mgFiber: 2gSugar: 8gVitamin A: 11IUCalcium: 14mgIron: 1mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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