Chocolate Mousse Roulade Recipes

Steps:

• 1) Preheat oven to 375 degrees. Butter a jelly roll pan (10x15). Line bottom and sides with wax paper. Butter and flour the paper. Set aside. 2)In top of double boiler, melt chocolate with the coffee. Set aside to cool slightly. 3) Beat egg yolks for 4-5 minutes until light lemon coloured. Add half the sugar and continue to beat at high speed for an additional 5 minutes until very thick. On lowest speed add the melted chocolate and then the cocoa, beating only until smooth. 4)In large bowl, beat the whites with the salt until they begin to thicken. Add the remaining sugar and continue beating until the whites hold a shape and are stiff but not dry. Fold the whites and chocolate together. Turn into prepared pan, handling lightly. Spread level and place in the oven. 5) While the cake is baking (about 25-30 minutes) wet and wring out a smooth kitchen towel. When top of cake springs back when lightly touched, remove from oven. Working quickly, cut around sides of cake if sticking to sides of pan and turn out onto prepared towel. Carefully peel off wax paper and starting at long side, roll the cake and towel together. Place on a rack to cool. It must be completely cool to fill. 6) The mousse: While the cake is baking, prepare the mousse. In the top of a double boiler, melt the chocolate and coffee. Remove from heat and set aside to cool slightly. Then whisk in butter in bits, making sure the mixture is not too hot to melt the butter. Let it cool completely until it is the texture of thick cream. 7) When the mixture has cooled, stir in the yolks, one at a time until thoroughly blended. 8) Beat egg whites until thick and foamy. Add the 1 tb icing sugar and continue beating until they hold a shape and are stiff, but not dry. Fold the whites and chocolate mixture together and chill until mousse is quite thick yet spreadable. 9) Unroll the roulade. Spread generously with the mousse and roll up again. The roulade may be refrigerated at this time for a short while to solidify or for several hours. Remove at least 1/2 hour before serving. Sprinkle with confectioners sugar and slice on the angle for serving. *Serve with mocha whipped cream or coffee custard

Steps:

• Line a tin measuring 9"x13" with baking parchment.
• To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
• Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
• To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• Mix in the cocoa powder.
• Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
• When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• Gently roll up the cake lengthwise, to make a roll.
• Dust with more powdered sugar if needed.
• Note that the cake will crack during rolling but that is normal and looks attractive.

Steps:

• Place rack in center of oven, and heat oven to 350 degrees.
• Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer.
• Add chocolate, reduce heat, and whisk until chocolate is melted.
• As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
• Whisk one-quarter of the egg-white mixture into the chocolate mixture.
• Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
• Bake until cake is set and puffy, 10 to 12 minutes.
• Transfer to a wire rack, and cool to room temperature.
• Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
• Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
• Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
• Roll cake another few inches, pressing against parchment paper to make a tight spiral.
• Gently peel parchment paper off as cake layer rolls away.
• Complete the roll, stopping at the far edge of the parchment paper.
• Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
• Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter.
• Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
• (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
• Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
• To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.