Mini Chocolate Crisp Towel Rolls

1 mins
Serves 6
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Directions

  1. 1First, make the chocolate ganache. Mix 190g of dark chocolate and 40g of hot cream well. Cover with cling film and refrigerate for later use.
  2. 2First, make the chocolate ganache. Mix 190g of dark chocolate and 40g of hot cream well. Cover with cling film and refrigerate for later use.
  3. 3First, make the chocolate ganache. Mix 190g of dark chocolate and 40g of hot cream well. Cover with cling film and refrigerate for later use.
  4. 4Now, make the towel roll skin. Mix 3 whole eggs and 60g of fine sugar well.
  5. 5Now, make the towel roll skin. Mix 3 whole eggs and 60g of fine sugar well.
  6. 6Now, make the towel roll skin. Mix 3 whole eggs and 60g of fine sugar well.
  7. 7Sift in 10g of cocoa powder and 100g of low-gluten flour. Mix well.
  8. 8Sift in 10g of cocoa powder and 100g of low-gluten flour. Mix well.
  9. 9Sift in 10g of cocoa powder and 100g of low-gluten flour. Mix well.
  10. 10Pour in 300g of milk and 30g of melted butter. Mix well. Sift once.
  11. 11Pour in 300g of milk and 30g of melted butter. Mix well. Sift once.
  12. 12Pour in 300g of milk and 30g of melted butter. Mix well. Sift once.
  13. 13Scoop a spoonful of batter into a frying pan, spread evenly and cook until bubbles form and it's fully cooked.
  14. 14Scoop a spoonful of batter into a frying pan, spread evenly and cook until bubbles form and it's fully cooked.
  15. 15Scoop a spoonful of batter into a frying pan, spread evenly and cook until bubbles form and it's fully cooked.
  16. 16Cool for later use.
  17. 17Cool for later use.
  18. 18Cool for later use.
  19. 19Make the chocolate cream. Whip 300g of heavy cream, refrigerated chocolate ganache and 30g of fine granulated sugar until it reaches 90% stiffness.
  20. 20Make the chocolate cream. Whip 300g of heavy cream, refrigerated chocolate ganache and 30g of fine granulated sugar until it reaches 90% stiffness.
  21. 21Make the chocolate cream. Whip 300g of heavy cream, refrigerated chocolate ganache and 30g of fine granulated sugar until it reaches 90% stiffness.
  22. 22Put the mixture into a piping bag.
  23. 23Put the mixture into a piping bag.
  24. 24Put the mixture into a piping bag.
  25. 25Fold the towel skin and pipe a layer of chocolate cream. Roll it up.
  26. 26Fold the towel skin and pipe a layer of chocolate cream. Roll it up.
  27. 27Fold the towel skin and pipe a layer of chocolate cream. Roll it up.
  28. 28Freeze for half an hour to set.
  29. 29Freeze for half an hour to set.
  30. 30Freeze for half an hour to set.
  31. 31Pour over the crispy coating: 150g of dark chocolate, 45g of crushed peanuts, 45g of coconut oil. Refrigerate until solidified.
  32. 32Pour over the crispy coating: 150g of dark chocolate, 45g of crushed peanuts, 45g of coconut oil. Refrigerate until solidified.
  33. 33Pour over the crispy coating: 150g of dark chocolate, 45g of crushed peanuts, 45g of coconut oil. Refrigerate until solidified.

Ingredients

  • 190 g dark chocolate
  • 190 g dark chocolate
  • 190 g dark chocolate
  • 40 g hot cream
  • 40 g hot cream
  • 40 g hot cream
  • 3 whole eggs
  • 3 whole eggs
  • 3 whole eggs
  • 60 g fine sugar
  • 60 g fine sugar
  • 60 g fine sugar
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 10 g cocoa powder
  • 100 g low-gluten flour
  • 100 g low-gluten flour
  • 100 g low-gluten flour
  • 300 g milk
  • 300 g milk
  • 300 g milk
  • 30 g melted butter
  • 30 g melted butter
  • 30 g melted butter
  • 300 g heavy cream
  • 300 g heavy cream
  • 300 g heavy cream
  • 45 g crushed peanuts
  • 45 g crushed peanuts
  • 45 g crushed peanuts
  • 45 g coconut oil
  • 45 g coconut oil
  • 45 g coconut oil

Equipment

bowlwhiskspatulacling filmfrying panelectric hand mixerpiping bagfine-mesh sieve
Mini Chocolate Crisp Towel Rolls | Clip Recipe