Cocoa roll with milk chocolate cream. This dessert is a real treat, irresistible for chocolate lovers, which here is declined in two ways: dark in biscuit and milk paste in the creamy mousse inside. The recipe is by master pastry chef Christophe Felder and is taken from the book “My little pastry shop“, a volume with 'country' recipes’ simple but gluttonous.
Sweet rolls: Easy and elegant
This dessert bewitched me, because the taste is expertly balanced between sweet and bitter: not at all cloying, it's an elegant and refined dessert, very easy to prepare. among other things, the defect of sweet rolls is that they are often dry. This, instead, it's wet with a delicious bitter chocolate syrup, that makes it moist and with an even more intense taste. To taste, you can serve the cocoa roll with milk chocolate cream with whipped cream or enrich it with fresh raspberries inside, to give a touch of acidity that makes it even more interesting. Among other things, rolls are generally sweet pretty simple to prepare and very versatile, perfect even for elegant occasions. I also advise you to try:
- the orange roll, with cream and homemade orange jam
- What Black Forest, dark chocolate with cream and fresh cherries
- the roll with mascarpone cream and raspberries, with a fresh and spring taste
Tips for perfect sweet rolls
Cookie dough is extremely simple to make: you just have to spread it out with the spatula at a uniform thickness and not prolong the cooking too much, otherwise the roll dries and becomes difficult to roll. Once cooked, roll it up quickly on himself still hot, so that it remains flexible and takes the form right away.
The cream is actually a mousse made of milk chocolate, English cream and cream. Is’ delicious, indeed I suggest you prepare more and serve it in a cup garnished as you like, with fresh fruit or biscuits. Remember to prepare it in advance and store it in the refrigerator for at least 3-4 hours, so that it firms up and it becomes easier to stuff the sweet. This mousse is amazing. Is, if you really want to overdo it, use the Belgian milk chocolate from Callebaut or the wonderful Wallrhona caramel. I assure you that preparing a dessert with professional products really makes a difference. Don't forget to take a look at the article on all my CHOCOLATE CAKES: REFINED AND DELICIOUS IN 23 RECIPES. And now I leave you to the recipe, Have a nice day!
FOR COOKIE DOUGH:
45 grams of egg yolks
90 grams of egg whites
75 grams of whole eggs (yolk and egg white together)
75 grams of sugar
25 grams of flour
25 grams of unsweetened cocoa powder
FOR MILK CHOCOLATE MOUSSE:
230 grams of milk chocolate
45 milliliters of whole milk
45 milliliters of liquid fresh cream
20 grams of egg yolk (1 egg yolk XXL)
5 grams of caster sugar
190 grams of fresh liquid cream
FOR COCOA SYRUP:
50 milliliters of water
15 grams of cocoa powder
20 grams of caster sugar
hazelnuts, to taste
cocoa powder, to taste
The recipe of the cocoa roll with milk chocolate cream is simple to make and divided into 3 distinct preparations: the cookie, chocolate mousse and cocoa syrup.
For the cocoa cookie, Preheat the oven to 180 degrees-ventilated. Put the yolks in a bowl, whole eggs and 50 grams of sugar. Whip with electric whips until you get a foamy, swollen compound. In another bowl, whip the egg whites with the remaining 25 grams of sugar and a generous pinch of salt. Incorporate egg whites to beaten eggs. then combine the sifted bitter flour and cocoa. Mix with a spatula until all the ingredients are mixed, taking care not to disassemble the mass of eggs and sugar. Spread the mixture on a baking sheet of 30x40 centimeters covered with parchment paper. Level with a spatula so that the mixture is evenly distributed one centimeter thick. Bake for 12 minutes. Once baked, roll up the cookie on itself while it's still hot, so that it takes shape and retains moisture.
For milk chocolate mousse, make the chocolate in small pieces and melt it in a bain-marie or in the microwave. In a saucepan put the yolks and beat them quickly with sugar, add the cream and milk and cook it heats very low and always stirring until you reach a temperature of 80 degrees. If you don't have a kitchen thermometer, I recommend you cook the English cream in a bain-marie, so as to prevent the yolk from clots becoming omelette in case of too high temperatures.
Combine the English cream with melted milk chocolate, stirring until obtaining a homogeneous mixture. Allow to cool until you reach a temperature of 30 degrees. Whip the cream in snow and add it to the chocolate and cream mixture. Put the mousse in the refrigerator for at least 3 hours, so it has time to harden.
For cocoa syrup, mix all the ingredients and bring to a boil for 2 minutes.
Assembling the cake: brush all the roll with the cocoa syrup. Spread the chocolate mousse over the roll and sprinkle with the hazelnut grains. Roll the roll on itself, brush with the remaining cocoa syrup and refrigerate for 6 hours or overnight. Before serving, sprinkle the surface of the cocoa roll with milk chocolate cream with bitter cocoa powder. Bon appétit!
You can also freeze the roll and store it in the freezer for up to 7 days. To defrost it, leave it in the refrigerator for 12 hours.