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.
Provided by Snuffelump
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sponge:
- 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.
- Moose:.
- 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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Nengak Sylvester
[email protected]I tried this recipe last week and it was a disaster. The mousse was too thin and it didn't set properly. I'm not sure what I did wrong, but I won't be making this recipe again.
Journey Smith
[email protected]This mousse is amazing! I've made it several times now and it always turns out perfect. It's so easy to make and it's always a hit with my guests. I love the rich chocolate flavor and the smooth, creamy texture.
Mr.joy mondol
[email protected]I made this mousse last night and it was delicious! It was so light and fluffy, and the chocolate flavor was perfect. I really liked the combination of the chocolate and the whipped cream. It was the perfect dessert for a special occasion.