How to Prepare Ultimate Chocolate Mousse Covered Black Forest Roulade

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate mousse covered black forest roulade. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

This flourless dessert has also the textbook flavours of a Black Forest Torte: chocolate cake, whipped cream and Spread the whipped cream over the roulade to completely cover it and use a vegetable peeler to make chocolate curls to sprinkle on top. 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 particular recipe, we have to prepare a few components. 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. Make ready 4 medium eggs (separated)
3. Get 120 g dark chocolate
4. Take 3 teaspoons caster sugar
5. Take For the Black Forest Roulade
6. Take 175 g dark chocolate
7. Take 175 g caster sugar
8. Make ready 6 large eggs (separated)
9. Take 2 tablespoons cocoa powder
10. Make ready 300 ml double cream (whipped)
11. Get 1 can morello cherries in juice
12. Make ready Kirsch to taste (1-2 teaspoons)

Black Forest Mini Cakes are mini layer cakes filled with moist chocolate cake, Kirsch syrup, chocolate pastry cream, and fresh cherries. This chocolate roulade recipe is created by using the same mixture as you would for chocolate mousse. When baked it forms a melt in the mouth texture Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for.

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!

When baked it forms a melt in the mouth texture Allow the roulade to cool a little in the tin, then cover with clingfilm and a clean, damp cloth. Once cold, cover cloth with clingfilm; refrigerate for. Sour cherries add a lovely fresh tart note to this roulade. Remove from oven, cover with a slightly damp tea towel. Serve the Black Forest roulade dusted with cocoa powder and icing sugar.

So that’s going to wrap it up for this special food chocolate mousse covered black forest roulade recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!