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Chocolate roulade with cocoa and peanuts
- (1)
-
Preparation time:
55 min -
Difficulty:
-
Number of ingredients:
12
Chocolate roulade with milk chocolate and peanuts is a delicious dessert that combines the rich flavours of chocolate and the crunch of peanuts. The base of the roulade is a thin pancake made with a mixture of eggs, milk, flour and cocoa, which is baked on one side only for a soft and supple texture. The pancakes are then coated with a creamy chocolate custard made from chilled ganache and whipped sweet cream and carefully rolled into a roulade. The icing of melted milk chocolate and crushed peanuts adds the finishing touch, adding a wonderful contrast between the soft interior of the roulade and the crunchy topping.
The perfect recipe for special occasions, romantic evenings for two or desserts after dinner!@bamchocolate.com Chocolate roulade loaded with rich cacao and crunchy peanuts! ?? The perfect combo for a quick and delicious treat. Who''s trying this recipe? ?? #bamchocolate#milkchocolate#chocolateroulade#cacao#peanuts ♬ original sound - BAM (Become A Master)
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the ganache:
- 100 g BAM milk chocolate
- 100 ml sweet cream
For the dough:
- 2 eggs
- 300 ml of milk
- 10 g BAM cocoa
- 100 g flour
- 20 g melted butter
For the cream:
- 250 ml sweet cream
- Ganache
For the topping:
- 100 g BAM milk chocolate
- 35 g peanuts
- BAM coconut oil
Instructions:
For the ganache :
1
Top the BAM milk chocolate with 100 ml of hot sweet cream. Stir well to melt the chocolate completely. Place the mixture in the fridge for 1 hour to set.
To prepare the dough:
1
In a bowl, whisk together the eggs, milk, BAM cocoa, flour and melted butter. Mix well to form a smooth batter.
2
Pass the dough through a sieve to remove any lumps.
3
In a frying pan, cook the batter like pancakes, but only on one side.
To assemble the roulade:
1
Place the cooled pancakes on the work surface, overlapping them a little.
2
Prepare the cream by whipping 250 ml of sweet cream to which you add the cooled ganache.
3
Spread the cream thinly over the pancakes and carefully roll them into a roll.
4
Wrap the rolls in baking paper and place in the freezer for 1 hour to set the cream.
For the dressing:
1
Melt the milk chocolate with the peanuts and a little BAM coconut oil in the microwave or over a water bath.
2
Pour the melted chocolate evenly over the cooled roulade.
Completion:
1
Chill the roulade for at least 1 hour before serving, then slice and serve.
Discount on products used in the recipe - 10%:
-3,67 €
Total:
36,70 €33,03 €
-10%
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