Chocolate Meringue Roulade Recipe

April 10, 2023 Post a Comment

Description

Chocolate Meringue Roulade is a delicious and decadent dessert that is sure to impress. This recipe combines fluffy meringue, creamy chocolate ganache, and crunchy hazelnuts to create a dessert that is both sophisticated and indulgent. The meringue is light and airy, while the chocolate ganache is rich and decadent. The hazelnuts add a delightful crunch and nutty flavor that ties everything together. This dessert is perfect for any special occasion or just as a special treat.

The best part about this recipe is that it is surprisingly easy to make. You just whip up a meringue, spread it with a layer of chocolate ganache, and sprinkle it with toasted hazelnuts. Then, you simply roll it up and you’re done! This dessert is sure to wow your guests – no matter how experienced a baker you are.

Ingredients

For the meringue:

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

For the chocolate ganache:

1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
2 tablespoons butter

For the topping:

1/2 cup toasted hazelnuts, roughly chopped

Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the egg whites, sugar, vinegar, and vanilla extract until thick and glossy. Transfer the meringue to the prepared baking sheet and spread it into an even layer.

3. Bake the meringue for 25 minutes, or until lightly golden. Remove the meringue from the oven and let it cool completely.

4. To make the ganache, heat the cream in a small saucepan over medium heat until it starts to simmer. Remove the cream from the heat and add the chocolate chips and butter. Stir until the chocolate and butter have melted and the ganache is smooth.

5. Spread the ganache over the cooled meringue. Sprinkle the hazelnuts over the top.

6. Carefully roll up the meringue from one end to the other. Slice off the ends of the meringue, if desired. Serve immediately.

Notes

For best results, make sure the meringue is completely cooled before you spread the ganache on top. If the meringue is still warm, the ganache will melt and make it difficult to roll up.

If you’re not serving the roulade right away, store it in the refrigerator. The ganache will harden and the meringue will become slightly chewy – both of which add to the texture of the dessert.