Chocolate Cigars with Cream Filling

    4 hours 5 minutes

    These amazing chocolate cigars are a bit labour intensive but not all that hard once you get the hang of rolling them. Delicious treats.

    7 people made this

    Serves: 48 

    • CIGARS
    • 2 cups (375g) sifted icing sugar
    • 1 1/4 cups (150g) sifted plain flour
    • 1/8 teaspoon salt
    • 150g butter, melted and cooled
    • 1 vanilla bean, split and scraped
    • 6 egg whites, room temperature
    • 1 tablespoon thickened cream
    • 45g dark chocolate, grated
    • 1/4 cup (65ml) coffee flavoured liqueur
    • 1 1/2 teaspoons instant coffee
    • 2 1/2 cups (625ml) thickened cream
    • 1/4 cup (45g) icing sugar
    • 45g dark chocolate, grated

    Preparation:45min  ›  Cook:1hour20min  ›  Extra time:2hours chilling  ›  Ready in:4hours5min 

    1. In a large bowl mix 2 cups icing sugar, flour and salt. Make a well in the centre and set aside.
    2. In another bowl combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 45g grated chocolate. Chill in refrigerator 2 hours or overnight.
    3. Preheat oven to 200 degrees C. Line a baking tray with waxed paper.
    4. Make 10cm wide circles of batter on the baking tray. One way to do this is to cut a stencil out of cardboard, lay it down on the tray and place 2 teaspoons of batter inside the circle. Make 3 circles on a baking tray.
    5. Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more until golden. Working quickly, remove biscuit from tray with a spatula and roll around the handle of a wooden spoon. Place rolled biscuits on wire rack to cool completely. If biscuits harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
    6. To make coffee cream: Beat together coffee liqueur and instant coffee until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup icing sugar until soft peaks form. Refrigerate 15 minutes.
    7. Fill cooled biscuits with coffee cream using a pastry bag. Dip each end of filled biscuits in grated chocolate. Serve at once, or store in an airtight container up to 3 days.

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    Reviews in English (6)


    I have a trouble to rate this recipe, because this is a recipe with a different reaction in my family. This recipe was a completely new thing for me to make, so I want to write some tips. The recipe is not so difficult as seems. When you make the dough it will have a creamy consistency. Don`t be afraid, it must be creamy. It will become thick after refrigerating (I refrigerated for 3 hours). I made stencils (rounds) on a parchment paper with a pencil using a plate (10 centimeter). Then turn your parchment paper upside down, otherwise the trace of the pencil can be on your baked cigar. Be sure to make a thin layer, your cigars will look more beautiful and you will be able to put more filling inside. I baked the dough for 5 min and I think to rotate the baking sheet is useless. I rolled the dough without any problem, tearing or sticking. I tried to use a wooden spoon, but my cigar sticked to the spoon, so I rolled just using my fingers. Believe me, it is easy to roll. The filling was very tasty, I use only 2 cups whipped cream. But we didn`t like the dough so much. I expected the cigars will be dry like waffles for ice cream, but the dough was soft, similar to roulade dough. And I had a trouble to fill the cigar with the cream completely. I didn`t use grated chocolate to dip the ends. Overall, the recipe is unusual, but, in my opinion, doesn`t deserve a time and ingrediends wasted on it.  -  25 Dec 2010  (Review from Allrecipes USA and Canada)


    They are such cool things to make! And not that difficult at all. My mates vere really impressed and it was the first time I saw them fighting over the last one. Great recipe!  -  23 Apr 2006  (Review from Allrecipes USA and Canada)


    These had great flavor, but the cigar part didn't come out the way I thought it would, they were a little too moist and sticky. The filling began to separate after 1 day. I'm not sure what I did wrong, but they tasted good enough to try again!  -  01 Dec 2001  (Review from Allrecipes USA and Canada)