Please Fave the Original Submission here.

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It's always good to 'roll your own', as shows here!

Open For Critique / Constructive Criticism

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Gee, it has been long since I last contributed something to  FACCC ! But hey, now it's the time!
I've made this wonderful roll, made completely of 3 different kinds of chocolate mousse, and I'd like to share the recipe with you! Perfect for a christmas dinner!

INGREDIENTS

For the baked chocolate mousse:

6 eggs
150gr. powder sugar
60gr. cocoa
(optional) rum or liquor of your choice

For the cold chocolate mousse:

300ml heavy cream
150gr bitter or milk chocolate, up to you

For the cold white chocolate mousse:
300ml heavy cream
150gr white chocolate


First of all, preheat the oven to 190°C. Separate the egg whites from the yolks. Add half of the powder sugar to the egg whites and wisk them into a nice meringue. Then, beat the yolks with the rest of the sugar, until you get a lighter mixture. Add the cocoa and mix. Pour the mixture into the meringue and, using a silicone spatula, we fold the mixture. Place a baking parchment on a pan (preferred dimensions: 40x35cm) and pour the mixture in. Bake it for 10 minutes. You must end up with something similar to spongecake.

As the baked mousse gets cold, prepare the cold ones. Whisk the heavy cream until it forms peaks. Using the bain-marie method, melt both chocolates separately. WARNING: you CAN melt the bitter or milk chocolate in the microwave, but the white chocolate burns easily, so I would not suggest it. Add the melted chocolate to the whipped cream and fold it with a silicone spatula, just like before. (Bain marie: water bath)

Using a pastry brush, dab the baked mousse with some rum or liquor. Not mandatory, but will give off a wonderful taste. Personally I prefer using either Kahlua, or Amaretto. Using the same silicone spatula, spread the mousses on the surface of your spongecake. Do not mix them together, you will have a better result if you keep the mousses separated. I cover half the spongecake with one kind of mousse and the rest with the other, though you can also make small strips of each mousse repeatedly, to give off a tile-like look. remember, however, do not add too much mousse, or it will overflow, and always leave a bit of space at one end of the spongecake.

Now it's time to roll! Carefully, you roll the baked mousse, slowly and carefully peeling off the baking parchment as you roll it. Remember to softly squeeze the roll, making sure both ends of the spongecake connect. Then, wrap it with a clean baking parchment tightly and put it in the fridge for some hours, to hold its shape.

To decorate my roll, I grated white chocolate, using a cheese slicer. I also melted some white chocolate and added red food coloring, to make the mistletoe. As for the leaves, well... I bought them. You can instead make the mistletoe out of fondant, whatever floats your goat!

Enjoy~

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being