INGREDIENTS
8 large eggs
150g caster sugar
30g cocoa powder
175g Elizabeth Shaw Mint Crisp
50g plain dark 70% cocoa Chocolate
350ml double cream
50g icing sugar
8 Elizabeth Shaw Mint Flutes

METHOD

  • Preheat oven to 180°C/gas mark 4/fan oven 160°C
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  • Line a swiss roll tin with baking parchment
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  • Place the Mint Crisp and plain chocolate into a small heatproof bowl
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  • Place bowl on small saucepan of cold water ensuring the bowl does not touch the water
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  • Heat the water gently until all the chocolate is melted, meanwhile separate 2 of the eggs
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  • When the chocolate is melted, stir in two beaten egg yolks
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  • Whisk the two egg whites until they are stiff peaks then fold into chocolate mixture to make mousse
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  • Place bowl of chocolate mousse into fridge for 30 minutes
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  • Separate remaining 6 eggs
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  • Add caster sugar to egg yolks and whisk until they form a ribbon when the whisk is raised
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  • Whisk in cocoa powder
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  • Wash and dry whisk then whisk egg whites to stiff peak stage. Fold into egg yolk mixture
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  • Pour into prepared tin and bake for 20 mins until a skewer comes out clean
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  • Let the roulade cool in the tin
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  • Whisk cream with 30g icing sugar until  lightly stiff
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  • Fold one tablespoon of cream into mousse to slacken it
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  • Place a large sheet of baking parchment on the work surface and sprinkle with remaining icing sugar
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  • Turn roulade onto baking parchment
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  • Spread roulade with mousse then 2/3 cream
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  • Using baking parchment, roll up the roulade
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  • Pipe remaining cream on top and decorate with Mint Flutes