If you want to impress on a coffee morning, try these easy mini chocolate rolls. They are the most delicious and fluffy idea for an incredible breakfast.
The buttercream contains peppermint extract for a real fresh taste. This chocolate rolls recipe is very easy to make, it is just a matter of taking your time and following the steps to the letter. These chocolate rolls enhance their flavor thanks to the mint and have a creamy filling and a soft and fluffy texture. They combine mint and chocolate very well, contrast, and taste very delicious. Learn how to prepare them for the Christmas festivities.
- Butter for the tin
- 3 eggs
- 100g golden caster sugar, plus extra for dusting
- 80g plain flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp vanilla extract
- 300g dark chocolate
For the filling
- 125g butter, softened
- 125g icing sugar
- 1 tsp milk
- Few drops of peppermint extract
- Heat the oven to 200ºC. Line a 24 x 32 cm Swiss roll tin with a piece of parchment paper and grease well.
- Beat the eggs and sugar with an electric hand mixer for 2-3 minutes or until thickened and very pale.
- Mix the flour, cocoa powder, baking powder, and vanilla extract into the egg mixture.
- Using a spatula, gently scrape the mixture with a spatula into the can be prepared for Swiss rolls and then smooth so it fills the can evenly. Bake 15 minutes or until puffed and elastic when touched.
- Remove from oven, cool 1-2 minutes or until cool enough to handle.
- Rollover it very gently to flatten it slightly, then carefully roll the sponge along the longest edge while it is still warm. Take it halfway, stopping when you get to the middle, then turn it around and start rolling from the other side to find your first roll, just like you would making a scroll or cookies plus palms. Let cool completely in its rolled form.
- Make the buttercream. Put the butter in a bowl with half the icing sugar, the milk, and the mint extract. Beat well with a wooden spoon until smooth, then add the rest of the icing sugar and switch to electric beaters and beat until pale.
- Once the cake is cold, cut it in half where the two rolls meet and unroll. Carefully spread or place the buttercream on each piece of sponge in an even layer. Smooth it out with a spatula or the back of a spoon, then roll it back up as tightly as you can. Trim the ends and cut each roll into 6 sections of the same size. Chill them in the fridge on the tray while you prepare the topping.
- Melt the chocolate. Take the mini rolls out of the fridge and then pour the melted chocolate over them to completely coat them.
- Sit them on a parchment baking sheet until the chocolate has set firmly and then serve.