Chocolate Mousse Covered Black Forest Roulade
Chocolate Mousse Covered Black Forest Roulade

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate mousse covered black forest roulade. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chocolate Mousse Covered Black Forest Roulade is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chocolate Mousse Covered Black Forest Roulade is something which I have loved my whole life. They are fine and they look fantastic.

Choose from the world's largest selection of audiobooks. Now make the ganache, which will be used to cover the log as well as make the chocolate mousse filling: put the chopped chocolate into a large, heatproof bowl. Heat the cream until steaming hot then pour over the chocolate. Drain the cherries from the jar into a sieve placed over a jug or bowl (to catch the syrup).

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate mousse covered black forest roulade using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse Covered Black Forest Roulade:
  1. Make ready For the Chocolate Mousse
  2. Prepare 4 medium eggs (separated)
  3. Take 120 g dark chocolate
  4. Get 3 teaspoons caster sugar
  5. Prepare For the Black Forest Roulade
  6. Make ready 175 g dark chocolate
  7. Make ready 175 g caster sugar
  8. Take 6 large eggs (separated)
  9. Prepare 2 tablespoons cocoa powder
  10. Take 300 ml double cream (whipped)
  11. Prepare 1 can morello cherries in juice
  12. Make ready Kirsch to taste (1-2 teaspoons)

So either make it fresh or make it a day or so ahead but take it out well in advance so that it has time to warm up but it may need some stirring to soften it and make it spreadable which will make it denser. Lindsey Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the.

Steps to make Chocolate Mousse Covered Black Forest Roulade:
  1. First, make the chocolate mousse in advance as it needs to set. Melt the dark chocolate by breaking it up and putting it into a glass bowl over a saucepan of boiling water (a Bain Marie.) Once the chocolate has melted put it to one side to cool a little (but don’t let it set again.)
  2. From your separated eggs, whisk the egg whites to soft peaks, add the sugar and then just briefly whisk again so that the sugar is thoroughly mixed into the egg whites.
  3. Quickly mix the egg yolks into the slightly cooled chocolate and then whisk in around a third of the egg whites to ‘slacken’ the mixture. Carefully fold in the rest of the egg whites, being sure not to over mix, then place into a bowl and into the fridge to set.
  4. Now onto the roulade. Preheat your oven to 180C/380F/gas mark 4. Lightly grease a 33cm x 23cm Swiss-roll tin and line with non-stick baking paper, pushing it into the corners.
  5. Melt the dark chocolate by breaking it up and putting it into a glass bowl over a saucepan of boiling water (a Bain Marie.) Once the chocolate has melted put it to one side to cool a little.
  6. Whisk the egg yolks and caster sugar together until light & creamy and then add the cooled chocolate & stir until evenly combined.
  7. In a separate bowl whisk the egg whites to soft peaks. Add a third of this to the chocolate, egg yolk & sugar mix and stir it in to slacken the mixture. Sift in the cocoa and then fold in the remaining egg whites carefully so as not to over mix. Spread the mixture out evenly in the Swiss-roll tin and then pop it into the oven to bake for around 20 minutes until it is firm all over.
  8. Remove from the oven and then, leaving it in the tin, cover it with a clean tea towel until it is completely cold.
  9. Dust a large piece of greaseproof paper with sifted icing sugar. Turn out the roulade and peel off the grease-proof paper. Spread with the whipped double cream and then the cherries (to which you can add Kirsch if you so desire) over the top. Score a mark 2.5cm in along the short edge, and then roll up tightly like a Swiss roll, using the paper to help. The roulade will probably crack, this is fine – the best ones do!
  10. Remove the mousse from the fridge and give it a stir around just to loosen it up a bit. Use a spatula or icing knife to cover the whole roulade carefully and then return to the fridge to set for at least an hour. Enjoy!

Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the. You can make the chocolate filling well ahead of time. Now place the basin over a saucepan of barely simmering water, making quite sure the basin isn't actually touching the water. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water.

So that is going to wrap it up for this special food chocolate mousse covered black forest roulade recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!