Cocoa Roll with White Chocolate Cream
Category: Desserts
Serves: 6
Ingredients
| Ingredients | Amount |
|---|---|
| Eggs | 4 |
| Sugar | 80g |
| Honey | 10g |
| All-purpose flour | 40g |
| Unsweetened cocoa powder | 15g |
| Vanilla bean | 1 |
| White chocolate | 275g |
| Fresh liquid cream | 200g |
| Whole milk | 200g |
| Gelatin sheets | 4g |
| Egg yolks | 80g |
| Brown sugar (or unrefined cane sugar) | 45g |
| Unsweetened cocoa powder (for dusting) | To taste |
| White chocolate (for decoration) | To taste |
Instructions
To create this delicious Cocoa Roll with White Chocolate Cream, begin by preparing the chocolate biscuit dough. This delightful dessert combines the richness of cocoa with the sweetness of white chocolate, making it an irresistible treat. Let’s dive into the steps to make this luxurious roll.
1. Prepare the Biscuit Base:
Start by placing the eggs and honey into the bowl of a stand mixer fitted with a whisk attachment. Make sure the eggs are at room temperature. Slice the vanilla bean lengthwise, scraping out the seeds with a small knife. Add these vanilla seeds to the eggs along with the sugar. Whisk everything together until you achieve a light, fluffy, and pale mixture. The texture should be smooth and airy, resembling a soft foam.
Once the mixture is well-whisked, stop the mixer and carefully remove the whisk attachment. Sift the cocoa powder into a separate bowl to remove any lumps. Gently fold the sifted cocoa powder into the egg mixture, making sure it’s fully incorporated but without deflating the batter.
2. Prepare the Baking Sheet:
Grease a baking tray (30×40 cm) with butter and line it with parchment paper. Pour the chocolate batter onto the prepared tray, spreading it evenly with a spatula to ensure that the mixture reaches all corners of the baking sheet. The batter should be smooth and level, ready for baking.
3. Bake the Biscuit:
Preheat the oven to 180°C (350°F) and bake the cocoa biscuit for 10–12 minutes, or until it is firm to the touch. Once baked, remove it from the oven and allow it to cool slightly. Meanwhile, dampen a clean kitchen towel with water and wring it out, placing it on your work surface.
4. Prepare the White Chocolate Cream:
While the biscuit cools, start preparing the creamy filling. Begin by soaking the gelatin sheets in cold water for about 10 minutes to soften them. In the meantime, chop the white chocolate into small pieces and set aside.
In a small saucepan, combine the fresh cream and whole milk. Place the saucepan over low-medium heat and warm the mixture until it just starts to simmer. Keep an eye on it, stirring occasionally to prevent burning.
While the cream and milk are heating up, place the egg yolks and brown sugar in a separate bowl and whisk them together until the mixture becomes smooth and pale. Once the milk and cream mixture is just about to boil, gradually pour a small amount of the hot liquid into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from curdling.
Slowly add the rest of the warm cream mixture to the egg yolks while continuing to whisk. Once fully combined, pour the custard mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon.
Afterward, strain the custard through a fine mesh sieve to remove any potential lumps. Squeeze the excess water from the gelatin sheets and add them to the custard. Stir the mixture gently until the gelatin is completely dissolved.
5. Mix the Custard with the White Chocolate:
Pour the warm custard over the chopped white chocolate and stir continuously until the chocolate is fully melted and the cream is smooth. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Place the cream in the refrigerator to chill for at least an hour, or until it has thickened to a spreadable consistency.
6. Assemble the Cocoa Roll:
Once the cocoa biscuit has cooled, gently remove it from the parchment paper. Spread a thin layer of the white chocolate cream over the entire surface of the biscuit, leaving a small border around the edges. Be sure to cover it evenly.
Now, carefully roll the biscuit from one long edge, using the parchment paper to assist you. Make sure to roll it tightly but without causing the biscuit to crack. The result should be a smooth, tight roll of chocolatey goodness.
7. Chill the Roll:
Wrap the roll in the parchment paper or plastic wrap and place it in the refrigerator for at least an hour. This will allow the roll to firm up and hold its shape. The chilling step is essential to ensure that the roll can be sliced cleanly.
8. Final Touches:
Once chilled, carefully unwrap the roll and, using a sharp knife, trim the ends for a clean presentation. Dust the roll with unsweetened cocoa powder and, if desired, garnish it with additional shavings of white chocolate. For an extra touch, you could drizzle a little melted white chocolate over the top to enhance the visual appeal.
9. Serve and Enjoy:
Cut the roll into slices and serve as a decadent dessert at your next gathering or special occasion. This cocoa roll with white chocolate cream will impress your guests with its delicate flavors and smooth, creamy filling. Enjoy this indulgent treat with a cup of coffee or a glass of dessert wine.
This Cocoa Roll with White Chocolate Cream is a perfect balance of rich cocoa and luxurious white chocolate, offering a dessert that is both comforting and sophisticated. Whether for a family dinner, a festive occasion, or a sweet end to any meal, this dessert will leave a lasting impression on anyone lucky enough to enjoy it.
