Corn rolls filled with cocoa cream are like the lovechild of breakfast and dessert, and they’re packed full of sweet indulgence. To make these heavenly cocoa cream-filled corn rolls, start by whisking together the wet ingredients in one bowl and the dry ingredients in another. Then, combine them both to create your batter, which you’ll spread into a pan and bake until it’s done. Once you have your cornbread baked, it’s time to fill it with a creamy sweet filling and roll it up!
1 package of corn rolls
1 can of condensed milk (14 ounces)
8 ounces of unsweetened cocoa powder
2 cups of half and a-half or heavy cream 2 tablespoons butter
1/2 teaspoon vanilla extract
Preparation of the dough
Whisk together the flour, sugar, salt, and baking powder in a bowl. Add in the milk and melted butter, then stir until it is combined with a doughy consistency. The dough should not be sticky or dry – if it is too dry add more milk or butter until you have achieved the desired consistency. Cover with plastic wrap to prevent a crust from forming on top of the dough and set aside for at least 10 minutes to allow for the gluten to start developing before rolling out. Roll the dough onto a lightly floured surface into an even rectangle that is about 1/4 inch thick. Using a pastry cutter, cut strips about an inch wide and 8 inches long by stacking two strips on top of each other. Once they are cut, use your fingers to stretch them slightly so that they can be rolled up easily around the filling. You will now need to heat up the corn oil in order to fry the corn rolls in batches so as not to overcrowd them. Carefully drop one of the pieces into oil when it starts bubbling but has not yet turned brown – this way they will still turn crispy when fried all over.
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