Mint-Chocolate Roulade

4 ingredients
4 steps

Ingredients

  • 2 cups whipping cream
  • 5 to 6 tablespoons green creme de menthe, divided*
  • Cocoa
  • Garnishes: whipped cream, fresh mint sprigs

Directions

  1. 1
    Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in 2 to 3 tablespoons creme de menthe; set aside.
  2. 2
    Unroll Chocolate Cake Rolls; brush each cake lightly with 3 tablespoons creme de menthe. Spread each cake evenly with whipped cream mixture. Reroll cakes without towels; place, seam sides down, on baking sheet. Cover and freeze at least 1 hour or up to 3 months.
  3. 3
    Dust each cake evenly with cocoa, and cut into slices. Garnish, if desired, and serve with Chocolate-Mint Sauce.
  4. 4
    * 1 1/2 teaspoons mint extract and 5 drops of green food coloring may be substituted. Omit brushing cake rolls.

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