Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate mousse covered black forest roulade. It is one of my favorites. 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 current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chocolate Mousse Covered Black Forest Roulade is something that I have loved my entire life.
Delia's A Return to the Black Forest recipe. Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is - still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with Chocolate Roulade with Black Forest filling.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Chocolate Mousse Covered Black Forest Roulade:
- Get For the Chocolate Mousse
- Make ready 4 medium eggs (separated)
- Make ready 120 g dark chocolate
- Prepare 3 teaspoons caster sugar
- Prepare For the Black Forest Roulade
- Make ready 175 g dark chocolate
- Take 175 g caster sugar
- Make ready 6 large eggs (separated)
- Get 2 tablespoons cocoa powder
- Take 300 ml double cream (whipped)
- Take 1 can morello cherries in juice
- Make ready Kirsch to taste (1-2 teaspoons)
When fully cool, spread roulade with Chocolate Mousse and raspberries and gently roll up, using the buttered paper as a guide. Finish with the join at the base. Slide onto a platter and lift off the paper. Chill or freeze until ready to serve.
Instructions to make Chocolate Mousse Covered Black Forest Roulade:
- 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!
Serve garnished with a drizzle of melted chocolate and a scattering of fresh berries. Roll up the meringue from the wide end, using the paper to guide you. Before you have rolled the roulade completely off the paper, lift it on to a board or large platter. Lodge fresh cherries along the top, and scatter more around the platter. Melt the chocolate in the microwave or in a bowl set over a pan of simmer water.
So that is going to wrap it up with this exceptional food chocolate mousse covered black forest roulade recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
