How to Prepare Appetizing Chocolate Cream & Cocoa Swiss Rolls

Chocolate Cream & Cocoa Swiss Rolls. Save time and buy groceries online from Amazon.co.uk Leonidas Belgian Chocolate Gifts. Add the vanilla extract and dry ingredients into the bowl. Add the vanilla extract, sugar, and cocoa powder.

Add the vanilla extract and beat again. Fold in the melted chocolate until completely incorporated (add a few drops of. Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. You can cook Chocolate Cream & Cocoa Swiss Rolls using 9 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chocolate Cream & Cocoa Swiss Rolls

1. Prepare of Sponge Cake.
2. Prepare 60 grams of Cake flour.
3. Prepare 20 grams of Cornstarch.
4. It's 4 of Eggs.
5. It's 70 grams of Sugar.
6. You need 3 tbsp of Hot chocolate mix or sweetened cocoa powder.
7. It's of Chocolate cream (Recipe ID: 1009346).
8. It's 4 of bars Milk chocolate.
9. It's 200 ml of x 2 Heavy cream.

Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake. Like Chantilly cream (sweetened vanilla whipped cream), the most important ingredient in chocolate whipped cream is cold heavy whipping cream. Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream.

Chocolate Cream & Cocoa Swiss Rolls step by step

1. Break the chocolate into small pieces and melt suspended over a pan of boiling water..
2. Add the cream to a bowl and whip with a hand mixer. Pour in the melted chocolate from Step 1..
3. Mix the chocolate and cream together briskly with a whisk..
4. Keep whisking until fully mixed..
5. Make a meringue by whisking together the egg whites with a hand mixer..
6. In a separate bowl, combine the egg yolks and sugar with the sifted flour, cornstarch and cocoa. Add 1/3 of the meringue and mix until smooth..
7. Add the rest of the meringue in 2 more batches and mix in..
8. Line a baking tray with baking paper and pour the mixture from Step 7 in from a height to eliminate any excess air. Bake for 10 minutes in an oven preheated to 180℃..
9. Once baked, wrap tightly in cling film whilst still warm. (Once cooled, peel away the wrap to get rid of the burnt surface)..
10. Lay the sponge on top of some baking paper and spread the cream from Step 4 evenly over the top. Heap the cream up more on the side closest you so that the middle of the rolled cake is more cream-filled..
11. Roll the sponge away from you gently. Then wrap with cling film and chill in the refrigerator to finish..
12. Fluffy Strawberry Cream Swiss Roll..
13. Matcha Swiss Roll Adzuki Cream. https://cookpad.com/us/recipes/150469-adzuki-cream-filled-matcha-swiss-roll.

These all have slightly different fat percentages, but they will all work just fine. Heat the cream in a non-stick pan and bring it to boil. Remove from the flame, add the chocolate and mix well to get a smooth mixture. Cool to room temperature while whisking continuously. Add the whipped cream and fold it in gently.

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