Boozy Chocolate and Hazelnut Roulade

This is the one that prompted the penning of “A moment on the lips a lifetime on the hips”. There. You have been warned. It is, however rather scrummy and a worthy contender for your weekly calorie intake.

It’s slightly fiddly to make but that’s probably a good thing as it should really be special occasion fodder. The good thing is that you can make it in three stages whenever you can fit it in, then voila(!), you have a boozy chocolate and hazelnut roulade. After that, it’s an easy slice and dollop job at the end of a dinner party or for a decadent afternoon tea.

Chocolate and Hazelnut Roulade
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For the Biscuits
  1. 250gm Hazelnuts
  2. 180gm Good quality dark chocolate (chips or chopped into penny sized bits)
  3. 150gm butter
  4. 100gm brown sugar
  5. 50gm caster sugar
  6. 1 Egg
  7. Zest of 1 orange
  8. 1 vanilla pod
  9. 150gm plain flour
  10. 1 tsp bicarb of soda
  11. Pinch of salt
For the Chocolate Mousse
  1. 200gm chocolate
  2. 2 eggs (separated)
  3. 50gm caster sugar
  4. 1/4 cup brandy
  5. 3/4 cup thickened cream
For the Assembly
  1. 1/2 cup of liqueur of your choice (I use coffee tequila)
For the Biscuits
  1. Roast the hazelnuts in a moderate oven until the skin starts to peel - don't let them burn! When warm enough to handle, pop them in a clean teatowel and rub vigorously - this will remove the skins.
  2. Take half the hazelnuts - including any with stubborn skins - and blitz in a food processor to fine powder. Chop the remaining half into biggish chunks - say about a third for each nut
  3. Cream the butter and sugars until silky soft
  4. Lightly whisk the egg with the orange zest and the seeds scraped from the vanilla pod then beat it into the creamed butter and sugar
  5. Sift in flour, bicarb, salt and hazelnut powder
  6. Mix in chocolate and hazelnut chunks
  7. Tip onto cling film then shape into a long log. Tie ends and pop in freezer. When ready to cook, remove from freezer and sit for 5 mins then slice into 4-5cm discs
  8. Pop on a tray - allowing for spreadage - then cook at 180C for 8-10 mins. Don't be tempted to overcook! Let sit on tray for 5 mins then removed and try not to eat them all, these are supposed to be for the roulade, after all.
For the Chocolate Mousse
  1. Melt chocolate in a bowl over simmering water
  2. When melted and smooth, cool slightly then mix in egg yolks and brandy
  3. Whip the cream and gently fold into the chocolate mix in two stages.
  4. Beat egg whites and sugar to stiff peaks
  5. Fold whites into the chocolate mix trying to retain as much air as possible
  6. Cool in fridge for min 2 hours to firm up
To Assemble
  1. Place a strip of chocolate mousse on the bottom of the plate
  2. Dip one side of the biscuit into the liqueur - briefly or they will fall apart
  3. Smear the other side of the biscuit with the mousse mix then wedge together with another liqueur-dipped biscuit.
  4. Stand upright into the mousse mix and continue this way until you have the length of log you need. They will easily support each other after the first few.
  5. Smother in the remaining chocolate mousse
  6. Refrigerate
  7. To serve, slice the log on an angle so you get a rippled effect
  8. Serve with whipped cream with a little sugar and the zest of an orange folded through
  9. Book your cardiogram.
London From Scratch

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