Lovely Fluffy Chocolate Mousse Scroll
Indulge in the irresistible charm of the Lovely Fluffy Chocolate Mousse Scroll, a dessert that combines the airy elegance of a chocolate sponge with the creamy decadence of a whipped vanilla mousse filling. Crafted with rich dark chocolate (minimum 70% cocoa) for bold, bittersweet flavor and lightened with perfectly whisked egg whites, this dessert boasts a delicate, melt-in-your-mouth texture. The sponge is rolled while warm, ensuring a flawless scroll that envelops a luscious layer of lightly sweetened, velvety mousse. Finished with a dusting of icing sugar, this showstopping treat is as beautiful as it is delicious. Perfect for dinner parties, holiday gatherings, or any occasion that calls for a touch of indulgence, this dessert is easy to prepare yet elegant enough to impress. Treat yourself to this chocolate-lover’s dream that’s sure to be a standout on any dessert table!
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Ingredients
- 200 grams dark chocolate (minimum 70% cocoa)
- 50 grams butter
- 4 large eggs (separated)
- 100 grams caster sugar
- 75 grams plain flour
- 2 tablespoons cocoa powder
- 300 milliliters whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 23x33 cm (9x13 inch) baking tray with parchment paper, ensuring the edges are covered.
Step 2
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir gently until fully melted and smooth. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk the 4 egg yolks with 50 grams of caster sugar until pale and creamy. Gradually pour in the melted chocolate mixture and mix until fully combined.
Step 4
In a separate bowl, sift together the plain flour and cocoa powder. Gently fold this dry mixture into the chocolate mixture until smooth.
Step 5
In another clean, grease-free bowl, whisk the 4 egg whites to soft peaks. Gradually add the remaining 50 grams of caster sugar, whisking until stiff peaks form.
Step 6
Carefully fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
Step 7
Pour the batter into the prepared baking tray, spreading it evenly with a spatula. Bake in the preheated oven for 10-12 minutes or until the sponge springs back when gently pressed.
Step 8
Once baked, lay a clean kitchen towel on your work surface and heavily dust it with icing sugar. Turn the warm chocolate sponge out onto the sugared towel, peel off the parchment, and roll the sponge (with the towel inside) from the short end. Allow it to cool completely while rolled.
Step 9
To make the mousse, whip the cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla extract, and whip again until firm peaks form.
Step 10
Once the sponge is completely cool, carefully unroll it. Spread an even layer of the whipped cream mousse over the surface, leaving a 1 cm border around the edges.
Step 11
Re-roll the sponge, this time without the towel, to create the scroll. Transfer to a serving plate with the seam side down.
Step 12
Dust the top with icing sugar and chill in the refrigerator for at least 30 minutes before slicing and serving.
Nutrition Facts
| Serving size | (961.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3637.8 |
| Total Fat 247.6g | 0% |
| Saturated Fat 139.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1161.5mg | 0% |
| Sodium 689.1mg | 0% |
| Total Carbohydrate 279.5g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 172.2g | |
| Protein 50.9g | 0% |
| Vitamin D 172IU | 0% |
| Calcium 295.7mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 1961.4mg | 0% |
Source of Calories