Swiss Roll Chocolate Mousse

Erika Hollis


I hope you love this as much as we do!!! ENJOY! Grand Mariner is what takes it over the top..but feel free to leave it out and use orange flavoring..or none at all!!


★★★★★ 2 votes

30 Min


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  • 1 box
    little debbie, or hostess swiss rolls
  • 1
    springform pan - regular general sized

  • 18 oz
    bittersweet chocolate cut up
  • 1/2 c
    strong coffee
  • 1/3 c
    white sugar
  • 6 large
    eggs, separated
  • 1 1/2 c
    heavy cream, cold
  • 1/4 c
    orange liquor, or 1 tsp. orange extract

How to Make Swiss Roll Chocolate Mousse


  1. In a large HEAT PROOF bowl, put coffee, sugar, coffee and chocolate onto a pot of hot simmering water (about 1 inch of water in pan) Stir these ingrediences until well incorporated. Take off the heat and ket cool for a bit. While cooling take your egg whites and whip them into soft peaks. In another bowl, whip the cream until soft ribbins form. Stir yolks into chocolate mixture well. Using a spatula, softly fold in the egg whites, and the cream, gently folding so it does not become heavy.
  2. During this time, unwrap all of those little cakes, and slice them into 1 inch little rolls. Line the sides of the pan with the rolls, and pour the mousse into the pan. Cover and chill for no less than 2 hours. Release from the pan and you have a beautiful yummi mousse cake!!! Enjoy!

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