Double Choc Roulade
This recipe is one of my family favourite Christmas treats…which I make year after year. I love it as I make the roulade a good month in advance, store in the freezer, and only bring out on Christmas Day to defrost, removing the non stick paper wrapping etc when frozen, as this make it so much easier to ‘man handle’ on to the serving plate. Always allow it to thaw at room temperature during the day and decorate with whipped cream rosettes and chocolate stars – what a festive treat, and if not for this celebration, serve this delicious dessert for anything else thats special and where a celebration is required.
Complete chocolate decadence in a delicate, gluten free roll.
Ingredients
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Roulade
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225g plain chocolate- broken into pieces
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5 medium eggs- separated
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150g caster sugar
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Chocolate Mousse
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300ml cream
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250g chopped dark chocolate
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3 egg yolks
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300ml cream- whipped for filling
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Decoration
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White and plain chocolate stars, icing sugar and whipped cream rosettes
Instructions
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Prepare roulade:
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01 Melt chocolate in the microwave for 1-2 minutes on high. In a separate large bowl, whisk egg yolks and sugar until thick and pale. Add melted chocolate plus 1tbsp hot water. In another clean bowl, whisk egg whites until stiff. Stir 2tbs of egg whites into chocolate egg yolk mixture and then gently fold in the remainder. Do not over mix.
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02 Pour mixture into a prepared Swiss roll tin (lined with non-stick paper to form an oblong paper case with corners), gently tilting the tin to spread the mixture into the corners.
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03 Bake in a preheated oven for 15-20 minutes until risen, cracked and just firm to the touch.
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04 Remove from the oven, immediately lay a dampened teacloth over the top and leave to cool in the tin for several hours or preferably overnight.
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Prepare chocolate mousse:
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05 Heat cream until just boiling. Throw everything in a blender and run the machine until the racket stops. Pour into a bowl and allow to set firm. Reserve until required.
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To assemble roulade:
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06 Place the dampened tea towel on a level surface. Lay a large sheet of non-stick baking paper over the top. Dust liberally with icing sugar. Now gently upturn the roulade onto the prepared base. Carefully remove the baking paper. Now cover surface of the roulade with a mixture of whipped cream (300ml) and chocolate mousse.
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07 Using the non-stick paper as a guide, gently roll up the roulade starting from the long side (do not worry if it cracks).
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08 Very carefully place the roulade on a serving dish and decorate with heaps of dusted icing sugar, chocolate stars and rosettes of whipped cream.
Notes
This dessert freezes superbly. Fill and roll keeping in its paper wrapper. Open freeze and later when frozen, cover with extra tinfoil. To serve unwrap when frozen and place on a serving dish to defrost. Once defrosted decorate with a dusting of icing sugar, swirls of whipped cream and homemade chocolate stars.
