Chocolate Mousse Roulade
I found this recipe in Rachel Allen’s cookbook, ‘Entertaining at Home’. You will definitely thank me for sharing it – with its chocolate mousse and cream filling, it is incredibly delicious and surprisingly light. It also makes a great centrepiece for a Christmas celebration, you could add a sprig of holly to make it really festive! Roulades have a reputation for being difficult to make as they are renowned for cracking, but this is their nature and once you accept this outcome you will realise just how easy they are to bake – personally, I think their cracked style adds to their beauty and deliciousness! Indeed, when I was making this roulade I asked myself why I don’t make them more often, especially as many are naturally gluten-free. So, I have decided to start searching out more roulade recipes (watch this space!), in the meantime, you really should try this one!!… It will keep in the fridge for a couple of days but bring it to room temperature before serving.
6 eggs separated
150g caster sugar
50g cocoa powder
Icing sugar, for dusting
225ml double cream
For the chocolate mousse:
125ml double cream
125g dark chocolate, roughly chopped
2 tablespoons brandy or dark rum (optional)
2 eggs, separated
*You will also need a 20 x 30cm Swiss roll tin, lined
- Place the egg yolk and sugar in a bowl and whisk until the mixture starts to thicken, then whisk in the cocoa powder.
- In a separate bowl, whisk the egg whites until they are just stiff, then carefully fold these into the chocolate mixture. Pour into the prepared tin and bake in a preheated oven, 180’c for 15-20 minutes until the sponge feels springy to touch. Remove from the oven and allow to cool in the tin.
- To make the mousse filling, pour the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until it has all melted. Add the brandy or rum (if using) and whisk in the egg yolks.
- In a clean bowl, whisk the egg whites until stiff, then stir in a quarter of the egg whites into the chocolate mixture, then pour the chocolate mixture into the remaining egg whites and fold in gently. Cover the bowl with clingfilm and chill in the fridge for 1-2 hours to set.
- When the roulade sponge has cooled turn it out onto an oblong sheet of greaseproof paper liberally dusted with icing sugar (or you could use cocoa powder if desired).
- Carefully pull away the lining paper. Spread the chocolate mousse over the sponge. Now whip up the cream and spread this over the chocolate mousse.
- With one long side facing you, gently roll up the roulade into the shape of a log. Transfer to a serving plate with the join facing down – this can be tricky, I usually use both a frying pan spatula and a palette knife to do this!
- Finally, dust with a little more icing sugar (or cocoa powder) and enjoy!