Weekend Treats: Chocolate mousse and cocoa nib meringue roulade

Long Lunch 10/08/2018
Photo: Liz Rowe.

Liz Rowe (Otago Chocolate Factory owner/chocolate maker) is our Weekend Treats guest today and here is her recipe for chocolate mousse and cocoa nib meringue roulade.

Ingredients:
For the mousse:
95-100g dark chocolate (around 70% cocoa solids)
1 ¼ cups cream
For the meringue:
4 free range egg whites (approx. 130g)
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla extract
1 cup caster sugar
40g roasted cocoa nibs

Method:
Make the mousse first. Chop the chocolate and melt together gently with ¼ cup of cream. Do this slowly in a microwave (30sec bursts on half power) testing between each burst, until the chocolate is melted and it is smooth and silky. Set aside to cool a little. In a separate bowl, lightly whip the remaining 1 cup of cream. Gently fold the cream in to the melted chocolate in 3 additions. Place the mousse in to the fridge to chill while making the roulade.

Pre heat the oven to 160 degrees on fan forced and line a 25x35cm x 2cm deep baking tray with baking paper. Take the time to cut the baking paper in at the corners neatly.

To make the meringue, place the 4 egg whites in the bowl of mixer. In a separate bowl mix together the cornflour, vanilla and vinegar.

Start beating the egg whites with a whisk attachment until they are frothy and then add the cornflour mix.

Once the egg whites reach soft peak stage start adding the caster sugar in gradually about 1/3 of the cup at a time. Keep whisking the egg whites until you have a silky, smooth mix. Mix in the cocoa nibs.

Spread the meringue out evenly over the base of the tray and bake for 18-20 minutes until set and light golden brown. Remove from the oven and allow to cool completely.

To assemble, invert the meringue on to a board or tray to remove the original baking paper. Then flip it over again onto a piece of baking paper that is bigger than the size of the meringue. You should end up with the roughest looking side facing you. Spread the dark chocolate mousse over the meringue.

Roll the roulade up from the shortest side using the baking paper to help roll it.

Carefully slide on to a serving dish and refrigerate until required. Decorate with cocoa powder, icing sugar or grated chocolate.


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