Swiss Roll Chocolate Mousse Recipes

Steps:

• 1 Prepare CHOCOLATE MOUSSE FILLING. Chill 6 to 8 hours or overnight. 2 Prepare cake. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. 3 Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 4 Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan. 5 Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 6 Carefully unroll cake; remove towel. Gently stir filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Serve drizzled with syrup and garnished as desired. Cover; refrigerate leftover cake roll. 8 to 10 servings. *+CHOCOLATE MOUSSE FILLING:+* 1/4 cup sugar 1 teaspoon unflavored gelatin 1/2 cup milk 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips 2 teaspoons vanilla extract 1 cup (1/2 pt.) cold whipping cream 1 Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil. 2 Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature. 3 Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling. * Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesn't get dry.

Steps:

• 1. In a large HEAT PROOF bowl, put coffee, sugar, coffee and chocolate onto a pot of hot simmering water (about 1 inch of water in pan) Stir these ingrediences until well incorporated. Take off the heat and ket cool for a bit. While cooling take your egg whites and whip them into soft peaks. In another bowl, whip the cream until soft ribbins form. Stir yolks into chocolate mixture well. Using a spatula, softly fold in the egg whites, and the cream, gently folding so it does not become heavy.
• 2. During this time, unwrap all of those little cakes, and slice them into 1 inch little rolls. Line the sides of the pan with the rolls, and pour the mousse into the pan. Cover and chill for no less than 2 hours. Release from the pan and you have a beautiful yummi mousse cake!!! Enjoy!

Steps:

• 1) Melt chocolate in a large bowl over hot water.
• 2) Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
• 3) Fold in whipped cream, then softly beaten egg whites.
• 4) Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
• 5) Decorate with extra whipped cream, strawberries and chocolate curls if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
• Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
• Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
• Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
• Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
• Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
• Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
• Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
• Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Steps:

• Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.
• Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.
• Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.
• Whisk confectioners' sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.
• Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around. Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)

Steps:

• Pre-heat the oven to 220° C/gas mark 7/428°F
• Mix the eggs and sugar with an electric whisk until it is thick and frothy and it leaves a trail. Sift in the cocoa and flour then fold them in.
• Line a tray with greaseproof paper and pour in the chocolate Swiss roll mix spread it out so it is even. Then cook in the oven for 10 minutes.
• When you take it out of the oven roll it up in a tea towel so that when it cools it does not crack when you roll it.
• Melt the Nutella and spread it on the chocolate Swiss roll before you put the whipped double cream on it. If you wanted raspberry's randomly place them on the laid out Swiss roll and when you roll it up you can decorate how you like.