If you love having small bits and bites during the early morning hours before you leave for office, or even at office during tea breaks, the Chocolate peppermint mini rolls are sure to tickle your sweet tooth in the first bite! Although at the Best Restaurant in Ahmedabad, Café Upper Crust, you would surely see a lot more and various delicacies to munch on!
Sometimes, you need a small snack or a sweet bite that drives your day, or simply alters or uplifts your mood. Or, it could be you want to enjoy a happy moment with some special people! Kids in the house might insist on a sweet bite if you want them to get some work done, or complete their homework or studies. Such situations demand a tiny thing, which works great than a large chunk of pastries or an entire bar of chocolate! That’s where Chocolate Peppermint Mini Rolls come in the picture! Let’s get on with how these can be made easily, within the comforts of your kitchen.
- Butter, for the tin
- 3 eggs
- 100g golden caster sugar, plus extra for dusting
- 80g plain flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- Baking powder
- ¼ tsp vanilla extract
- 300g dark chocolate
- Dark chocolate soup pots with double cream in spoons
- For the filling
- 125g Butter, softened
- 125g icing sugar
- 1 tsp milk
A few drops of Peppermint Extract (Read Our TREASURE TIP towards the end)
- Heat the oven to 200C/180C fan/gas 6. Layer up the Swiss roll tin, with a piece of baking parchment, and apply grease well. Beat & whisk the eggs and sugar together for 2–3 mins or until thickened and very light ion color.
- Mix & fold the flour, cocoa powder, baking powder, along with the vanilla extract into the egg-sugar mixture prepared previously, until there are no pockets or small lumps of flour visible in the bowl.
- Carefully & slowly, scrape and pour this mixture into your Swiss roll tin, which you must have layered (greased) lightly with a thin layer of butter. Using a spatula, smoothen it out so that it fills the tin container quite evenly. Put this container for Baking in the oven for 15 mins, or until it raises up springy when you touch it.
- Take it out from the oven, followed by letting it sit for a while till it cools, usually 2–5 mins or until cool enough that you can carry it without gloves or oven mittens. Using a rolling pin over it very gently, proceed to flatten it just a bit. Next, carefully start rolling up the sponge bread/cake along the longest edge while it’s still warm. Do keeping the baking parchment attached which would come in handy in a bit. After you have rolled it half way its length, pause when you get to the middle after which, turn it around and begin rolling from the other end to meet the first side midway the roll’s size. Now, you can let it rest to cool completely in its rolled-up form.
- Until the sponge cools down, let us being making the buttercream. Plop the butter in a bowl with half the icing sugar, milk, and Peppermint Extract. Mix well until smooth then stir in the rest of the icing sugar. Use electric beaters and whisk the entire mixture up, until light in color. Have a bit of taste to check if you need to add more peppermint extract. Set aside in a cool place on your kitchen countertop until needed.
- As soon as the sponge is cooled down, slice it through the middle where the two rolls meet and uncurl them. Slowly & carefully, spread or pipe the buttercream on top of each length of sponge in an even layer. Smoothen it out, then roll it up again as tightly as you can after you have applied the buttercream layer. This time do not forget to peel off the parchment paper, before rolling it for the final time. Slice & trim the ends off, as you cut each roll into 6 equal-sized sections. Chill the entire lot in your refrigerator on a tray, after which you begin preparing the topping.
- Melt the chocolate — either in a bowl set over a pan of simmering water or in the microwave (checking and stirring it every 30 secs until it melts uniformly without any visible lumps of chocolatey bits in the bowl).
- Bring out the mini rolls from the fridge, and begin applying the melted chocolate over them until the entire surface is covered completely. Let them sit on the baking parchment until the melted chocolate has set firmly. Now you can serve them.
- Keep in an airtight container in a cool place for up to 1 day.
*For this recipe, we strongly suggest, you shouldn’t use salted butter.
If you do not have or no nearby shops have any sort of peppermint extract or similar stuff, you can use any other favorite essence or flavored extract which you or your kids would go nuts over!!!