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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, chocolate mousse covered black forest roulade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chocolate Mousse Covered Black Forest Roulade is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chocolate Mousse Covered Black Forest Roulade is something which I have loved my whole life.

Chocolate Mousse Covered Black Forest Roulade instructions. 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.). The oak leaves are cinnamon tuilles, the acorns are chocolate-dipped marzipan and the porcini are made from honey gingerbread.

To get started with this recipe, we must prepare a few ingredients. You can cook chocolate mousse covered black forest roulade using 12 ingredients and 10 steps. Here is how you cook it.

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

Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is - still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with chocolate curls. The slow baked meringue roll is filled with a. Spread a thin layer of the remaining white chocolate mousse over the outer surface of the roulade.

Instructions 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!

The slow baked meringue roll is filled with a. Spread a thin layer of the remaining white chocolate mousse over the outer surface of the roulade. Unrolled and unfilled cake can be stored, covered with a piece of baking paper then a damp tea-towel, overnight in the refrigerator. Recipe Fudgy dark chocolate sheet cake with milk chocolate mousse frosting. Clean the whisk and dry thoroughly.

So that is going to wrap it up for this special food chocolate mousse covered black forest roulade recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!