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Chocolate Mousse Roulade

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This recipe is based on the traditional Christmas chocolate log, but don’t save it just for Christmas, it can be served any time of year!

The chocolate mousse gives it a lighter and more refined texture as well as a more luxurious and decadent one! It is easy to prepare and can be made the day before to save time. 

Ingredients – Sponge

  • 4 eggs, separated
  • 80g plain flour
  • 25g cocoa powder
  • 100g castor sugar

Ingredients – Mousse

  • 150g dark chocolate (70%)
  •  5 eggs separated
  • 25g softened butter
  • 65g castor sugar
  • fresh cherries stoned and quartered
  • 4 tblsp cherry brandy or cherry snaps

Marinate cherries and liquor for several hours or overnight.

Method – sponge

  1. Preheat over to 200 degrees centigrade/gas mark 6.
  2. Line baking tray with greaseproof paper (30×40)
  3.  Whisk egg whites until fluffy.
  4. Add one spoon of sugar at a time to egg whites and whisk each time to form a stiff meringue consistency. It is important to add sugar gradually to prevent mixture from liquifying. 
  5. Mix in egg yolks.
  6. Sift cocoa and flour and fold gently with a metal spoon into egg mixture, keeping as much air as possible in mixture.
  7. spoon into prepared baking tray.
  8. Bake for 12 minutes or until an inserted knife comes out clean. Do not over bake as sponge will become hard and you will not be able to roll it.
  9. Allow to cool before assembling.

Method for Mousse

  1. Whisk egg whites until fluffy.
  2. Add one spoon of sugar at a time to egg whites and whisk each time to form a stiff meringue consistency.
  3. Beat meringue mix until it is thick and elastic. 
  4. Add egg yolks to meringue and fold gently through so the meringue stays light and fluffy.
  5. Melt the chocolate gradually in the microwave or over a double boiler (chocolate in a bowl over a pan of simmering water).
  6. Beat softened (not melted) butter into the melted chocolate.
  7. Fold gently half of the meringue mixture into the chocolate with a metal spoon or spatular.  
  8. Fold in the remaining meringue.
  9. Spread mousse over cooled sponge and then a layer marinated cherries on top of mousse and roll it up like a Swiss roll. Remove greaseproof gradually as you roll the sponge. 
  10. Dust with icing sugar and serve.

This dessert can be made the day previously to save time, store in fridge prior to serving.

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