Chocolate Mousse Covered Black Forest Roulade. Combine chocolate, water and coffee in large heat proof bowl; sit bowl over saucepan of simmering water. Heat the cream in a saucepan until just under boiling point. For the chocolate mousse, if it's left too long in the fridge it will set too hard and be impossible to spread.

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Leek Roulade With Ricotta and Corn Filling. 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. We can cook Chocolate Mousse Covered Black Forest Roulade using 12 ingredients and 10 steps. Here is how we attain.

Ingredients of Chocolate Mousse Covered Black Forest Roulade

Instructions. of For the Chocolate Mousse.
Directions. 4 of medium eggs (separated).
Guidelines. 120 g of dark chocolate.
Step by step. 3 teaspoons of caster sugar.
Directions. of For the Black Forest Roulade.
Step by step. 175 g of dark chocolate.
Instructions. 175 g of caster sugar.
Directions. 6 of large eggs (separated).
Directions. 2 tablespoons of cocoa powder.
Guidelines. 300 ml of double cream (whipped).
Directions. 1 can of morello cherries in juice.
Guidelines. of Kirsch to taste (1-2 teaspoons).

So, here it is - still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with Black Forest Cake. Follow Katie Lee's lead and start with a chocolate cake mix to make her towering dessert, boasting four cake layers stacked with almond-scented whipped cream and spiked cherries. The combination of chocolate, cherries and cream is a classic. A truly spectacular dessert, perfect for the Christmas holidays!

How 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!.

Add the remaining cream and milk to a bowl and whisk until very soft peaks form. This chocolate roulade, the word roulade stemming from the French word "rouler" (to roll), is made up of a spongy, chocolate cake layer that's been covered in thick whipped cream, then rolled into a tight spiral. The cake layer is perfectly light and airy, which compliments the equally light, but decadent, cream filling. Chocolate cake is always good, but particularly in this chocolate mousse-filled cake roll. Filled with smooth mousse made with HERSHEY'S Chocolate Chips, this moist Swiss roll inspired cake makes a great holiday treat.

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