Lovely Fluffy Chocolate Mousse Scroll
My Mum and I found this recipe in our local supermarket's food magazine. It was an Easter/Mother's Day theme. All very pretty. Next time we went out we got the ingredients and I got stuck in in the kitchen. This recipe is so fluffy from the sponge. It goes perfectly with the moose. It's still nice a few days later as well, when the sponge goes a little stiffer. Yum.
- Ready In:
- 1hr 10mins
- 3 eggs
- 1⁄2 cup caster sugar
- 1 dash vanilla essence
- 1⁄2 cup flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 25 g butter, melted
- 1 1⁄2 cups cream
- 200 g dark chocolate, buttons
- 15 g butter
- Preheat your oven to 180 degrees Celsius.
- Crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. Slowly add in the caster sugar while still beating until thick and shiny. Add the vanilla now.
- Into the same bowl, sift the flour, baking powder, cocoa and melted butter. Gently fold this into the egg mixture, taking care not to knocked out all that air.
- Pour the mixture into a greased and lined baking tray, approximately 18cmx28cm.
- Bake for around 8-10 minutes. The sponge should be just pulling away from the edges.
- Cool before flipping out onto baking paper, or put onto a cooling rack presentation side up.
- Heat up 3/4 cup of the cream until it is just about to boil. Pour this over the chocolate and butter and mix till it's all combined and glossy. Set aside and wait till it's cool.
- Set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished.
- Once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. Now, the recipe said to then 'whisk until firm', but I almost turned mine to butter. I would say just fold it in and leave it at that.
- Generously spread the moose over your lovely sponge and roll it up firmly. But not too firmly, just until the ends over lap. You can now chill it until you are ready to serve.
- To decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - Either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. Chill before using.
- Enjoy :).
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This is a dessert that does take time to prepare, but the effort is well worth it! Wonderful tasting chocolate fix for anyone! I made an attempt to make some chocolate thingies for decorating the top, but another time I'm just gonna drizzle it all over the top!! Thank you for posting such a great chocolate fix!! [Made & reviewed for one of my adopted chefs in this Spring's Pick-A-Chef]Reply
Oh Boy! All the way through this recipe I worried that it was going to be a big mess. Converting the ingredients into amounts I can understand was difficult. 7/8 oz of butter - how many Tablespoons is that? I used 1- 3/4 TBL. 356 degrees? There isn't even an option for that on my oven (I used 355*). I forgot about the cream on the stove & it ended up boiling over. I had to guess as to how much more to add to make up for what was then burning on the stovetop. So I did a lot of guessing & "close enoughs" & forged ahead with some serious doubts. I used a jelly roll pan for the sponge & the batter was spread so thin that in some places I could see the bottom of the pan. But now all I can say is that we are in serious danger of eating the entire roll in one sitting! DH has very sensitive teeth & just a couple bites of something sweet & his teeth hurt. This dessert is the first of it's kind that he has not only been able to eat the whole piece, but has brought him back for seconds! We all agreed that it's so light you feel like you're eating air. It has a gentle chocolate flavor in the mousse, a very subtle chocolate flavor in the sponge & the dark chocolate in the sauce. All three levels add a delicious uniqueness to this dessert. Thank you for sharing, Snuffelump! Made, enjoyed, & reviewed for Pick-A-Chef Spring 2008.Reply