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Chocolate Tia Maria Mousse Roulade

Source: Burt Wolf's Local Flavors, Miami, Florida
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Active Time:  40 Minutes
Total Time:  10 Hours 15 Minutes
  Makes 6 servings
RECIPE INGREDIENTS
For the Mousse
3/4 cup heavy cream
6 ounces chopped bittersweet chocolate
Pinch of salt
1 1/2 tablespoons Tia Maria liqueur or other coffee liqueur
6 egg yolks
For the Roulade:
8 ounces chopped bittersweet chocolate
1 cup heavy cream
7 egg whites
2 tablespoons sugar
1 teaspoon vanilla extract
For the Cinnamon Cream:
1/2 cup heavy cream
1 1/2 tablespoons cocoa powder
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
For the Ganache:
8 ounces chopped bittersweet chocolate
1 teaspoon instant coffee granules
1 tablespoon powdered sugar
2 tablespoons butter
1 teaspoon Tia Maria liqueur or other coffee liqueur
1/2 cup heavy cream
DIRECTIONS
TO MAKE THE MOUSSE: In a small saucepan, over high heat, bring the heavy cream to a boil. In a large heatproof bowl, combine the chocolate, pinch of salt and Tia Maria and pour the heavy cream over the chocolate. Whisk constantly until all of the chocolate has melted and the mixture is smooth. In a small bowl, whisk the egg yolks. Whisking constantly, pour 2 tablespoons of the melted chocolate into the eggs. Then pour the yolks into the chocolate and whisk constantly for 30 seconds to avoid scrambling the yolks. Set aside to cool to room temperature and place in the refrigerator for at least 4 hours to set.


TO MAKE THE ROULADE: Preheat the oven to 375 degrees F. Butter a 12 x 15-inch jelly-roll pan, line the pan with parchment paper and then butter the paper. In a small saucepan, over high heat, bring heavy cream to a boil. Place chocolate into a large heatproof bowl and pour heavy cream over the chocolate. Whisk constantly until all of the chocolate has melted and the mixture is smooth, set aside. In a stand mixer or in a clean bowl with a hand held electric mixer, whip the egg whites on low speed until foamy. Increase the speed and continue to whip the whites while slowly pouring in the granulated sugar. Beat the whites until they reach moist, firm peaks. Add the vanilla extract. Do not over whip the whites. Gently fold the beaten whites into the melted chocolate in 3 separate additions. Pour the batter into the prepared jelly roll pan and bake for 10 to 12 minutes. The cake is done when pressed with a finger it springs back. Remove from the oven and allow to cool.


TO MAKE THE CINNAMON CREAM: In a bowl of a stand mixer or in clean bowl with a hand-held electric mixer whip the heavy cream, cocoa powder, powdered sugar and cinnamon until the mixture holds stiff peaks. Do not over whip or else you will end up with butter. Refrigerate until ready to use.


TO ASSEMBLE THE ROULADE: Remove the cake from the pan leaving the parchment paper on the cake. Lay the cake on a flat surface. Spread the mousse over the surface of the cake, smoothing with an offset metal spatula. Then top the mousse with the cinnamon cream. Turn the cake so that the long side of the cake is towards you and using both hands, roll it onto itself, away from you, peeling the parchment paper off as you roll. Then gently roll the cake back in the parchment paper and place the cake, seam side down, on the baking tray and allow to chill in the refrigerator for 4 hours.


TO MAKE THE GANACHE: Place the chocolate in a large heatproof bowl. In a small saucepan, over high heat, bring the remaining ingredients to a boil. Pour the hot mixture over the chocolate and whisk constantly until the chocolate has completely melted and the mixture is smooth. Set aside to cool until warm to the touch.


TO ICE THE ROULADE: Remove the cake from the refrigerator and gently remove the parchment paper. Pour the ganache over the entire surface of the cake and return to the refrigerator to chill for 2 hours.


TO SERVE: Use a serrated knife, cut the cake on a bias.


Recipe courtesy of Executive Chef Cindy Hutson,Ortanique on the Mile, Coral Gables, Florida


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mousse Pies & Cakes
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 1038
Fat. Total: 77g
Fiber: 1g
Carbohydrates, Total: 86g
Sodium: 164mg
% Cal. from Fat: 67%
Cholesterol: 373mg
Protein: 15g
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