Indulge in Easy Vegan Chocolate Viennese Whirls: A Melt-in-Your-Mouth Dairy-Free Delight

Experience the magic of these easy vegan chocolate sandwich biscuits – a true melt-in-the-mouth delight! Rich, delicate, and wonderfully crumbly, these plant-based Viennese whirls are a dream come true for any chocolate lover seeking a dairy-free treat.

Crafted with tender, perfectly piped chocolate shortbread and filled generously with a luscious dark chocolate ganache, these cookies strike the ideal balance of sweetness. For an exciting twist, consider infusing your ganache with a hint of refreshing mint or zesty orange. Get ready to bake a batch of pure chocolate bliss!

Viennese whirls are an iconic British biscuit, cherished for their elegant appearance and exquisite texture. Traditionally, they consist of two tender, delicate shortbread biscuits joined together with a filling of jam and classic buttercream. What sets these biscuits apart is their unique preparation method: instead of being rolled out and cut, the dough is piped through a star nozzle, creating their signature pretty, swirled aesthetic.

Our delectable vegan chocolate version takes this beloved classic to a new level. We’ve incorporated rich cocoa powder into the shortbread dough, transforming it into a luxurious chocolate base. Furthermore, the traditional jam and buttercream have been replaced with a decadent dark chocolate ganache, making these sandwich cookies utterly irresistible. And, of course, every element is entirely plant-based and dairy-free, ensuring everyone can enjoy this exquisite treat without compromise.

These vegan chocolate Viennese whirls are renowned for their rich flavour, delightful crumbliness, and balanced sweetness. They are perfect for a sophisticated snack, a highlight of an afternoon tea spread, or a delightful after-dinner treat. Don’t let their elegant appearance intimidate you – these beautiful biscuits are surprisingly straightforward to make, promising a rewarding baking experience even for novice bakers!

What Do I Need To Make Perfect Vegan Chocolate Viennese Whirls?

Crafting these vegan chocolate Viennese whirls requires a few key ingredients, each playing a crucial role in achieving their signature delicate texture and rich flavour. Here’s a breakdown of what you’ll need and why specific types are recommended:

Vegan Block Butter

Please, for the love of holy baking, use a block butter or solid margarine for these cookies, and absolutely NOT the spreadable kind found in a tub. Block butter has a higher fat content and less water, which is essential for creating the crisp, crumbly texture of shortbread. Spreadable varieties will likely make your dough too soft, leading to biscuits that spread excessively in the oven and may become tough due to their higher water content. For best results, I highly recommend brands like Naturli Vegan Block or Flora Plant Butter, which perform similarly to traditional dairy butter in baking.

Plain Flour

Just regular plain (all-purpose) flour is your best bet for these Viennese whirls. Its moderate protein content provides the perfect balance of structure without making the biscuits overly chewy. While I haven’t personally experimented with gluten-free alternatives for this specific recipe, substituting with a good quality gluten-free all-purpose blend might work, though the texture may vary slightly due to differences in flour composition.

Cocoa Powder

I typically use a dark, Dutch-processed cocoa powder. For those in the UK, this is simply referred to as regular cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker colour and a milder, less bitter chocolate flavour. This enhances the richness of our chocolate shortbread without overwhelming the delicate balance of the biscuit.

Cornflour (Cornstarch)

This humble ingredient is a secret weapon for achieving that coveted light, melt-in-the-mouth texture that Viennese whirls are famous for. Cornflour helps to tenderize the dough by reducing gluten development, ensuring your biscuits are wonderfully delicate and practically dissolve on the tongue when eaten.

Vanilla Extract

A good quality vanilla extract is essential for adding a warm, aromatic depth that complements the chocolate beautifully. While you can opt for a cheaper brand, investing in a high-quality vanilla extract will truly elevate the flavour profile of your cookies. If you’re feeling fancy, vanilla bean paste would be an absolutely amazing substitute, offering even more intense and visible vanilla flecks.

Icing (Powdered) Sugar

Using icing sugar, rather than granulated or caster sugar, is key to the light and airy texture of these biscuits. Its finely ground consistency ensures it dissolves seamlessly into the dough, preventing any grainy texture and contributing to the delicate crumb. I strongly advise against swapping it for another type of sugar, as this will significantly alter the final biscuit texture.

Plant Milk

Any variety of plant-based milk will work perfectly here. I typically use soy milk, but almond, oat, or even rice milk would be suitable. It’s used in a small quantity to help bring the dough together, ensuring it reaches the ideal pipeable consistency.

Dark Chocolate for Ganache

For the ganache, it’s crucial not to go any darker than 70% cocoa solids. While darker chocolate might seem more intense, anything beyond 70% can make the ganache too bitter for these cookies and significantly increases the likelihood of it splitting, resulting in a less smooth and appealing texture. A good quality 50-70% dark chocolate will provide a rich, balanced flavour.

Vegan Cream for Ganache

A high-quality vegan double cream alternative is best for creating a luxurious, stable ganache. Brands like Elmlea Plant Double Cream are excellent choices. If these are unavailable, full-fat coconut cream (the thick cream skimmed from the top of a can of chilled coconut milk) can also work, though it may impart a subtle coconut flavour and result in a slightly different consistency.

How To Make Delicious Vegan Chocolate Viennese Whirls: A Step-by-Step Guide

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of the page)

Creating these delightful vegan chocolate Viennese whirls is a joyful process. Follow these steps carefully to ensure your biscuits turn out perfectly delicate and utterly delicious.

Step 1: Cream the Butter and Vanilla

Begin by whisking the very softened vegan block butter together with the vanilla extract using an electric mixer. Beat them on medium speed until the mixture is beautifully smooth, light, and fluffy. This initial creaming step incorporates air, which contributes to the shortbread’s delicate texture.

Step 2: Combine Dry Ingredients and Form the Dough

Next, sift in the plain flour, cornflour, cocoa powder, and icing sugar directly into the creamed butter mixture. Sifting ensures there are no lumps, guaranteeing a smooth dough. Mix these dry ingredients with the butter until they are just well combined. Then, gradually mix in the plant milk. The goal is a dough that is stiff enough to hold its shape but still pliable and easy to pipe, resembling a thick, firm buttercream consistency. If your dough feels too stiff, add an extra drop of plant milk, a quarter teaspoon at a time, until it reaches the desired texture. Be careful not to overmix, as this can develop gluten and make the biscuits tough.

Step 3: Prepare for Piping

Transfer about half of your prepared dough into a piping bag that has been fitted with a large star nozzle. Working with half the dough at a time can make piping more manageable, especially if your hands warm the dough quickly. Ensure the nozzle is firmly in place.

Step 4: Pipe the Swirls

On a couple of baking sheets lined with parchment paper or silicone mats, pipe beautiful swirls of the dough. Start in the center of where you want your biscuit to be and pipe outwards in a circular motion, creating a rose-like pattern. Aim for biscuits approximately 5.5 cm (2 inches) in diameter and ensure they are spaced well apart to prevent them from merging during baking. Piping this dough requires a firm, consistent pressure. If you find the dough too stiff to pipe, gently warm the piping bag in your hands for a minute or two to soften it slightly.

Step 5: Chill and Preheat

This is a crucial step to prevent your Viennese whirls from spreading too much in the oven. Place the baking sheets with the piped biscuits into the freezer for a solid 15 minutes. While they are chilling, preheat your oven to 190°C (170°C fan/375°F/gas mark 5). The sudden temperature change from cold dough to hot oven helps the biscuits maintain their piped shape.

Step 6: Bake the Biscuits

Transfer the chilled biscuits to the preheated oven and bake for 15-18 minutes. They are ready when they feel firm to the touch and are lightly golden at the edges. Be careful not to overbake, as they can quickly become dry. Once baked, let them cool on the baking trays for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are quite delicate when warm.

Step 7: Prepare the Ganache Base

While the biscuits cool, it’s time to make the rich chocolate ganache. Place your finely chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the vegan cream and vegan block butter until the mixture just begins to simmer, with small bubbles forming around the edges. Do not let it boil vigorously. As soon as it reaches this point, pour the hot cream mixture directly over the chopped chocolate in the bowl.

Step 8: Form the Smooth Ganache

Let the mixture stand undisturbed for about 5 minutes. This allows the heat from the cream to melt the chocolate. After 5 minutes, gently stir the mixture with a whisk or spatula, starting from the center and working outwards, until it transforms into a completely melted, smooth, and glossy ganache. If using any flavour extracts (like mint or orange), stir them in now for even distribution.

Step 9: Thicken and Prepare Ganache for Piping

Allow the ganache to cool at room temperature until it thickens slightly and reaches a pipeable consistency. It should be firm enough to hold its shape but still soft enough to pipe smoothly. Once cooled, transfer the ganache to a piping bag fitted with a medium round nozzle. This will create a neat, defined filling for your sandwich cookies.

Step 10: Assemble the Viennese Whirls

Once the biscuits are 100% completely cool, take half of them and pipe a generous blob of ganache onto their flat bottom side. Then, gently top each ganache-covered biscuit with another plain biscuit, pressing lightly to sandwich them together. Repeat with the remaining biscuits until all your delicious vegan chocolate Viennese whirls are assembled and ready to be enjoyed!

Essential Tips for Flawless Vegan Viennese Whirls

Achieving bakery-quality vegan chocolate Viennese whirls is entirely possible with a few key techniques. Keep these tips in mind to ensure your batch is absolutely perfect:

• Embrace Metric Measurements: As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital kitchen scale rather than cup conversions. Volume measurements (cups) are notoriously inaccurate and can lead to inconsistent results. A scale provides far better precision, ensuring your dough has the perfect balance of ingredients every time, and often results in less mess too!
• Butter Softness is Non-Negotiable: Take your vegan block butter out of the fridge at least two to three hours before you plan to bake. It needs to be extremely soft, almost at room temperature, but not melted. If your butter isn’t soft enough, your dough will be too stiff to pipe smoothly, leading to crumbly or uneven biscuits. If you’re short on time, you can cut the butter into small cubes and let it sit for a shorter period, or very gently warm it for a few seconds in a microwave (be careful not to melt it).
• Mastering Dough Consistency: The ideal dough consistency should be soft enough to pipe easily but stiff enough to hold its shape – think thick buttercream. If you’re struggling to pipe, the dough might be too cold or stiff. Try warming the piping bag in your hands for a minute or two to make the dough more pliable. If it’s too soft, chill it for 10-15 minutes to firm it up.
• Don’t Overmix the Dough: Once you’ve added the flour and other dry ingredients, mix only until just combined. Overmixing will develop the gluten in the flour, which can lead to tough, chewy biscuits instead of the delicate, crumbly texture you’re aiming for.
• Adjust Sweetness to Your Liking: These Viennese whirls are designed to be not overly sweet, allowing the rich chocolate flavour to shine. If you have a sweeter tooth, you can add a spoonful or two of sifted icing sugar to the ganache once it’s smooth and before it fully cools. Stir it in thoroughly and taste to achieve your preferred sweetness level.
• Choose the Right Piping Nozzle: You will need a large open star piping nozzle for the classic Viennese swirl pattern. I often use a Wilton #2D nozzle, which creates beautiful, defined ridges and a lovely rose-like shape. Experiment with different large star nozzles to find your favourite pattern.
• Cool Biscuits Completely Before Filling: This tip is paramount! Make absolutely certain that your baked shortbread biscuits are 100% completely cool before you even think about filling them with ganache. If the biscuits are even slightly warm, the ganache will melt, make a mess, and won’t set properly, ruining the finished product.
• Bake in Batches: If your oven has hot spots or you’re using multiple baking sheets, it’s often best to bake the biscuits in batches. This ensures more even baking and prevents overcrowding, which can affect the temperature and airflow in your oven.

Delicious Variations to Try

While the chocolate ganache filling is heavenly, these vegan Viennese whirls are incredibly versatile. Feel free to experiment with different fillings and flavourings to create your own unique twist:

• Alternative Fillings: Instead of ganache, you can fill the cookies with a homemade vegan buttercream (perhaps a vanilla or coffee flavour), your favourite fruit jam (raspberry or apricot are classic choices), or even a simple layer of melted tempered chocolate for a crispier filling.
• Flavoured Ganache: The dark chocolate ganache is a fantastic canvas for additional flavours. Infuse it with orange extract for a citrusy lift, or add a few drops of peppermint extract for a refreshing mint chocolate combination. Other ideas include a hint of almond extract, a splash of rum or Kahlua for an adult twist, or even a touch of finely ground espresso powder to deepen the chocolate flavour.
• Decorate with Drizzle: Once filled, you can lightly dust the assembled whirls with a little extra cocoa powder or icing sugar, or even drizzle them with a contrasting melted white vegan chocolate for an elegant finish.

How Long Will They Keep and Can I Freeze Them?

Proper storage is key to enjoying your vegan chocolate Viennese whirls at their best:

• Storage of Unfilled Biscuits: The unfilled shortbread biscuits can be stored in an airtight container at room temperature for up to two weeks. This makes them an excellent make-ahead component if you’re planning for an event.
• Storage of Filled Biscuits: Once filled with ganache, the biscuits are best enjoyed within two to three days. They will start to soften slightly after a day or so, losing a bit of their initial crispness. For optimal texture and freshness, I recommend assembling and filling them on the day you plan to serve them. Store them in an airtight container in a cool, dry place.
• Freezing: I wouldn’t recommend freezing the assembled, filled biscuits. The delicate shortbread is likely to absorb moisture during thawing, resulting in a soft or soggy texture. However, you can freeze the unbaked piped dough! Simply arrange the piped swirls on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, place them directly from the freezer onto a lined baking sheet and add a couple of minutes to the baking time. This is a fantastic way to prepare them ahead!

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making these vegan chocolate Viennese whirls:

• Can I make these gluten-free? While I haven’t tested a gluten-free version of this specific recipe, it might be possible to use a high-quality gluten-free all-purpose flour blend. However, be aware that the texture may differ, as cornflour is already used to tenderize the dough. You might need to adjust the amount of plant milk slightly to achieve the correct dough consistency.
• What if my dough is too soft or too stiff? If your dough is too soft, it might be because your vegan butter was too warm, or you added too much milk. Try chilling the dough in the fridge for 15-20 minutes to firm it up. If it’s too stiff to pipe, your butter might not have been soft enough, or you might need a tiny bit more liquid. Warm the piping bag in your hands or knead the dough briefly to soften it, or add a quarter teaspoon of plant milk at a time until it’s pliable.
• Why do my Viennese whirls spread in the oven? The most common reasons for spreading are butter that is too soft/melted, overworking the dough (which warms it up), or not chilling the piped biscuits adequately before baking. Ensure your butter is soft but not greasy, and always freeze the piped biscuits for the recommended 15 minutes before they go into the hot oven.
• Can I use a different type of chocolate for the ganache? You can experiment with different types of dark vegan chocolate, as long as it’s within the 50-70% cocoa solids range. Anything too dark might become bitter, and anything too light (like vegan milk chocolate) might be too sweet or not set as firmly.
• How do I get perfectly piped biscuits? Practice makes perfect! Ensure your dough is the right consistency. Hold the piping bag perpendicular to the baking sheet, apply firm, even pressure, and try to move in a continuous, smooth circular motion. Don’t worry if your first few aren’t perfect; they’ll still taste amazing!

More Irresistible Vegan Biscuit and Cookie Recipes:

If you’ve loved making these chocolate Viennese whirls, explore some of our other fantastic vegan cookie and biscuit recipes to expand your baking repertoire:

• Delightful Vegan Easter Biscuits
• Zesty Vegan Lemon Sandwich Cookies
• Traditional Vegan Vanillekipferl
• Chunky Vegan Chocolate Pecan Cookies
• Rich Vegan Chocolate Orange Shortbread
• Classic Vegan Peanut Butter Cookies
• Wholesome Vegan Oatmeal Raisin Cookies
• Cozy Vegan Pumpkin Spice Shortbread
• Festive Vegan Cranberry Orange Shortbread
• Tropical Vegan Coconut Cookies

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