Fast Guide to Homemade Perfect Chocolate Mousse Covered Black Forest Roulade

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Chocolate Mousse Covered Black Forest Roulade

We hope you got insight from reading it, now let's go back to chocolate mousse covered black forest roulade recipe. To make chocolate mousse covered black forest roulade you need 12 ingredients and 10 steps. Here is how you cook that.

To prepare an extraordinary Chocolate Mousse Covered Black Forest Roulade, below are the materials needed:

Prepare of For the Chocolate Mousse.
Take 4 of medium eggs (separated).
Use 120 g of dark chocolate.
Use 3 teaspoons of caster sugar.
Take of For the Black Forest Roulade.
Provide 175 g of dark chocolate.
Use 175 g of caster sugar.
You need 6 of large eggs (separated).
Provide 2 tablespoons of cocoa powder.
Provide 300 ml of double cream (whipped).
Use 1 can of morello cherries in juice.
Prepare of Kirsch to taste (1-2 teaspoons).

After readying the ingridients, now you are ready to prepare your tasty Chocolate Mousse Covered Black Forest Roulade by following the instructions on this section:

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.).
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..
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..
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..
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..
Whisk the egg yolks and caster sugar together until light & creamy and then add the cooled chocolate & stir until evenly combined..
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..
Remove from the oven and then, leaving it in the tin, cover it with a clean tea towel until it is completely cold..
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!.
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!.

Leave the lining paper on the roulade sponge and then cover with a damp, clean tea-towel and leave to cool for Top tip for making Black Forest roulade. You can buy modelling chocolate e.g. Sour cherries add a lovely fresh tart note to this roulade. Remove from oven, cover with a slightly damp tea towel. This chocolate roulade recipe is created by using the same mixture as you would for chocolate mousse.

Recipe : Chocolate Mousse Covered Black Forest Roulade

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