Chocolate Mousse Cake Roll Recipe

By SSmith

Ingredients

• Ingredients
• CHOCOLATE MOUSSE FILLING (recipe follows)
• 1/4 1/4 1/4 cup powdered sugar
• 4 4 4 eggs , separated
• 1/2 1/2 1/3 cup plus 1/3 cup granulated sugar, divided
• 1 1 1 teaspoon vanilla extract
• 1/2 1/2 1/2 cup all-purpose flour
• 1/3 1/3 1/3 cup HERSHEY'S Cocoa
• 1/2 1/2 1/2 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/8 1/8 1/8 teaspoon salt
• 1/3 1/3 1/3 cup water
• 1 1 1 teaspoon Additional powdered sugar
• HERSHEY'S Syrup(optional)
• Directions
• 1 1 1
• 6 to 8 FILLING. Chill 6 to 8 hours or overnight.
• 2 2 2
• 3 3 3
• 4 4 4
• 5 5 5
• 6 6 6
• CHOCOLATE MOUSSE FILLING
• 1/4 1/4 1/4 cup sugar
• 1 1 1 teaspoon unflavored gelatin
• 1/2 1/2 1/2 cup milk
• 1 1 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 2 2 2 teaspoons vanilla extract
• 1 1 1 cup (1/2 pt.) cold whipping cream
• 1 1 1

Preparation

Step 1

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

2
Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.

3
Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.

* Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesn't get dry.