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

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chocolate mousse covered black forest roulade. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

I selected roulade because it sounded fancy and also I remembered bookmarking a chocolate roulade recipe in my Martha Stewart baking book. But after going through the recipe I was a bit disappointed because it used raw eggs for the filling. Now I dont fancy any kind of raw egg in my food and decided.

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

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

Once cold, cover cloth with clingfilm; refrigerate for. Mary Berry's chocolate roulade recipe is as light as feather, creamy and chocolatey all at the same time. Noone will beleive how easy it was to make either! Dust with cocoa powder and cover with a sheet of baking parchment and cover with a clean tea towel.

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!

Break chocolate into small pieces and place in heatproof glass bowl. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the. Black Forest Mousse Cake — Sweet Gastronomy. We're still celebrating Christmas with a black forest mousse cake. · These dark chocolate coconut bites are naturally sweet and creamy on the inside and covered with a layer of delicious chocolate! Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece.

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