80’s Style Nostalgic Chocolate Cream Roll
An irresistible chocolate cream roll that's so easy to make, even a 5-year-old can handle it. No excuses for you!
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Servings: 30
INGREDIENTS
Vanilla cream (prepare a day earlier):
- 1 cup + 1 tablespoon/250 milliliters heavy whipping cream
- 100 milliliters milk (a little less than half a cup)
- 8 tablespoons/80 grams instant vanilla pudding
Dough:
- 4⅔ cups/500 grams biscuits
- ½ cup/100 grams dark chocolate
- 1¼ cup/300 milliliters water
- 7 tablespoons/100 grams butter
- 1 teaspoon vanilla extract
- ½ cup/100 grams sugar
- 3 tablespoons/30 grams cacao powder
Garnish (optional):
- Coconut flakes for coating
- Maple for drizzling
INSTRUCTIONS
Vanilla cream:
- Whip the heavy cream until a thick texture is formed.
- Add the milk and vanilla pudding and whip to get a firm texture.
- Freeze until the next day (you can use a silicone souper cube mold).
Dough:
- Grind the biscuits in a food processor until coarsely ground and transfer to a large bowl.
- Bring the rest of the rest of the dough ingredients to a boil over medium-high heat, stirring constantly until you get a smooth chocolate sauce.
- Combine the sauce and ground biscuits, mix well and knead into a dough.
Assembly:
- Divide the dough into 3 equal parts, place each part in between two parchment paper sheets and roll out into a thin layer.
- Straighten the surface of the layer with a knife, place the frozen cream at the end of it and roll until the cream is coated with the dough, tighten well and cut off any leftovers.
- Wrap each roll with plastic wrap and freeze for 6 hours (or until completely frozen).
- When the rolls are frozen, take them out and roll them in coconut flakes (optional). Thinly slice the rolls and drizzle some maple. Store in the freezer.
MY NOTES
Frequently Asked Questions
| How long can it stay in the freezer? It can stay up to 6 months. |
