Chocolate Mint Roll
A decadent and fluffy chocolate roll, filled with minty whipped cream and coated in crunchy dark chocolate.
Happy St. Patrick’s Day! I cannot believe it’s already this week! Didn’t we just celebrate Valentine’s Day a few days ago? Time has been flying by lately and it’s mainly because I have been working real hard on upcoming posts, completing my spring cleaning checklist and getting the garden back into shape after winter’s slumber. Spring is definitely a busy time but it is also the time where I feel most motivated. Chirping birds, extended periods of sunshine and that typical spring scent that is in the air- how can you not be high on life right now? 🙂
Getting back to St. Patrick’s Day and the annual challenge to create a unique ‘green recipe’. Obviously my first thoughts on green baking include mint….and chocolate. The combination of these two is amazing!
If you haven’t made a Swiss roll before, or you have and it had cracked when you rolled it, don’t be intimidated! This recipe right here is crack proof. If you follow the steps correctly and do not over-bake it, you will end up with a gorgeous chocolate mint roll that you can brag about to your friends. In addition, I have even made a ton of step by step photos to explain each step and guide you through the process.
Let’s do this!
Before you start, get 3 mixing bowls ready. Start off by mixing together the flour, baking powder, and cocoa powder. In a seperate bowl whip up the egg whites, sugar and a pinch of salt. In the third bowl beat the egg yolks, and sugar together. Add the egg whites to the yolk mixture and fold under. It’s super important that you fold the egg whites into the yolks as opposed to mixing. Then sieve the flower mixture into it and fold it under with a whisk until no clumps remain.
Spread out your batter on a baking sheet fitted with parchment paper into a rectangular shape. Important: Make sure to spread the batter evenly, making the corners the same thickness as the center. Bake for about 15 minutes on the middle rack. Your roll should still be soft and spring back when you press your finger on it. While it is baking, get an old dish towl, dampen it (it should be damp not wet) and sprinkle it with cocoa powder.
When you take the roll out of the oven, flip it onto the dish towl and peel off the baking sheet. Now roll it up. Let it cool completely.
In the meantime whip up your filling and melt the chocolate over a double boiler. Spread the whipped cream onto the roll and roll it back up again, making sure the seam is at the bottom. With a serrated knife, cut off both edges (these can have small cracks in them, that’s normal!). Drizzle the melted chocolate over your roll, add garnishes if you wish and let it cool completely.
I find that a Swiss rolls always taste better on the second day, which makes it a great make-ahead recipe for any event. The flavors intensify and it soaks up a bit more of the filling and becomes even softer. YUM! If you are going to serve this on the second day, I recommend adding any fresh garnishes shortly before serving.
Happy St. Patrick’s Day!Print
A decadent chocolate roll filled with minty whipped cream
- 80g flour (1/2 cup plus 2 tablespoons)
- 20g cocoa powder (1/3 cup)
- 3 teaspoons baking powder
- 5 eggs
- 120g powdered sugar (1 cup)
- pinch of salt
- 250ml heavy cream (1 cup)
- 30g powdered sugar (1/4 cup)
- 1/8 teaspoon peppermint extract
- optional, Wilton leaf green food color
- 200g dark chocolate chips (7oz)
- mint leaves for garnishing
- Preheat your oven to 200C or 400F and line a baking tray with parchment paper.
- Sift flour, cocoa powder and baking powder in a bowl and stir with a whisk until well combined.
- Separate the egg whites from the yolks and beat the egg whites with a pinch of salt and 1/3 of the powdered sugar for about 5 minutes or until stiff with a handmixer mixer.
- In a separate bowl, combine the egg yolks and rest of the powdered sugar and beat until pale for about 2 minutes. Add in the flour mixture and fold under with a whisk until well incorporated.
- Using a spatula, fold the egg whites into the batter until well incorporated. Be careful not to overwork the batter!
- Spread the batter onto the parchment paper, making sure it is evenly distributed on the baking tray. Bake for 15 minutes.
- In the meantime, prepare a kitchen towel by dampening it and sprinkling it with a bit of cocoa powder.
- Flip the hot roll onto the damp kitchen towel, removing the parchment paper. Roll it tightly and let it cool completely.
- To prepare the filling, whip the heavy cream until soft peaks form. Then add in the powdered sugar, peppermint extract and food color and continue to whip until stiff peaks form.
- Over a double boiler, melt the chocolate chips until smooth.
- Fill the roll with the mint whipped cream and cut off both ends with a serrated knife. Then pour the melted chocolate over the roll.
- Let it cool completely and store in the fridge for at least 4 hours before serving.
If garnishing with mint leaves, add them shortly before serving to keep them fresh.
Store any leftovers in the fridge in an airtight container for up to 3 days.
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