Chocolate Peppermint Roll–SO Making This Again

I’m not a huge fan of chocolate.  It’s likely the only thing that keeps me from blowing up to the size of a continent.

But there’s some combinations no normal human can resist.  Chocolate-Peppermint Roll?  Make this and you become the Dark Mistress Of Flour.

 

Chocolate Peppermint Roll

Serves 8 people

For the chocolate genoise recipe, click here.

Peppermint Buttercream Frosting.

  • 12 tablespoons of unsalted butter
  • 5 tablespoons of heavy cream
  •  2 cups confectioner sugar
  • ½ cup chopped Peppermint andes

1. Place all ingredients in a bowl and beat until smooth.

Chocolate Pouring Sauce

  • 2/3 cups dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly

  1. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
  2. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
  3. Finish with peppermint Andes shavings.

Just a thought–

  • When heating the eggs and sugar, Martha’s instructions indicate that the mixture is ready once it becomes warm. Since I’ve made this recipe several times, I find for the best results the “warm” should be about 118-120 degrees F. For a non-thermometer gauge, the mixture should feel warm to the touch. That’s warm, not tepid. The time approximation is about 3-4 minutes.
  • Once the egg mixture enters the whisking stage Martha’s instructions includes whisking the mixture until it almost triples in volume. I find what is more helpful is keeping that in mind and looking for the mixture to create ribbons (see picture).

Thanks to BakersRoyale.com

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Comments

2 responses to “Chocolate Peppermint Roll–SO Making This Again”

  1. My two favorite things chocolate and peppermint! Wow this really looks good.

  2. Erin (and sometimes The Todd) says:

    You. Will. DIE.

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