Homemade chocolate biscuit dough (or use store bought) is coated in a chocolate sugar mixture, baked and drizzled with a white chocolate ganache — this Double Chocolate Monkey Bread is for true chocolate lovers!
So I had a fail this week.
I tried a new citrus chicken recipe in the slow cooker, and I think I’ve just come to the realization that I do not like orange in my savory dishes. I’ve tried it a few times now, and every time I think it’s pretty much the worst thing I’ve ever tried.
The first couple of times I thought it was me. I tend not to stick to recipes well, and I thought I must have changed something and made it horrible. But I kept trying, and trying, because it looks so good.
Now, no offense if orange chicken is your most favoritest thing. I think it just must not be for me.
My husband put it in the same category as peanut butter chicken for us. I tried it once, and it’s just something we’ll never try again. I know it’s totally Thai and everybody loves Thai food but, well, we must not like Thai food because it is known to this day (and I made it when we were first married, over 8 years ago, as the worst thing I’ve ever made.
So you will never see a peanut anything chicken recipe here on The Recipe Rebel. And apparently, you will never see an orange chicken recipe either.
When I have a fail, I go straight for the chocolate and sugar. I can’t even help myself, I just need something to stuff my face with and make me feel better. I am super obsessive about everything being on track and suddenly having an open spot in my editorial calendar doesn’t go over well with me.
So I fill it with chocolate. Two kinds. Sound good?
I knew because of the success of these Cinnamon Roll Bites that this Double Chocolate Monkey Bread would be a big hit — I used the same biscuit dough recipe (plus a little cocoa), and I used pretty much the same method but baked it in a bundt pan. If you’re not feeling too fancy, you could bake these in a 9×13″ pan no problem.
You’re not going to want to overbake this monkey bread. The first time I made it, I overbaked it a bit and the sugar on the edge got a little crunchy and it had a bit of a burnt taste. You want the biscuits just to be baked through so that the outside is still gooey — and then you want to drench it in white chocolate ganache. If you don’t love white chocolate, simple swap it for a chocolate of your choice!
I sent the second round with my husband to work to test out on his coworkers and they seemed to like it, but in the end I decided I didn’t like those photos so I decided to make it a third time and try something different. The third time I made this monkey bread, I didn’t dunk the biscuit balls into butter before the sugar mixture. What I found was that it worked all right, but the cocoa stuck and the sugar didn’t… really… so the biscuits themselves weren’t that sweet. With the two kinds of chocolate glaze, it was fine, but without it wouldn’t be very sweet at all.
So if you’re looking to cut back on butter and sugar, that is an option (I used MUCH less of the sugar mixture because it just didn’t stick that much), that’s an option, and that is actually how this one in the photos was made. I still think I prefer the melted butter technique, but I’ll leave that up to you!
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Double Chocolate Monkey Bread
- 4 cups all purpose or whole wheat flour
- 2 tablespoons cocoa
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup butter cold, cubed
- 1 1/4 – 1 1/2 cups milk
- 3/4 cup butter melted
- 1 1/4 cup granulated sugar
- 5 tablespoons cocoa
- 1/2 cup white chocolate chips or chunks
- 1/2 cup semisweet or milk chocolate chips
- 4 tablespoons cream or milk divided
- Biscuit Dough:Grease a large bundt pan with non stick spray. Preheat oven to 350 degrees F.
- In a large bowl, combine flour, cocoa, sugar, baking powder and salt until combined. Add cold butter and mix in with your fingers or a pastry cutter until crumbly. Stir in just enough milk to make the dough come together — not too much!
- Monkey Bread:Put the butter in a small bowl. Drizzle 3 tablespoons into the bottom of the bundt pan.
- Stir together the sugar and cocoa.
- Tear the biscuit dough into small pieces (about 1″) and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Repeat until all dough is used.
- Bake for 20-23 minutes until no longer jiggly. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
- For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
- Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
- (*Tip: if you want the glaze to be thick, you need to let it cool to room temperature).
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