How to Cooking

How to Cooking

How to cooking

How to make white chocolate mocha

This Chocolate Mocha Hurricane Swiss Roll is not only great for storm protection, but it’s also a delightful treat, made with a soft and moist sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee flakes bring in a bit of texture and make for an irresistible dessert.

How To Make Chocolate Mocha Hurricane Swiss Roll


Source:Home Cooking Adventure

Makes about 8-10 servings

Porous cake
4 eggs, separated
2 tablespoons (30g) sugar for the yolk
1 teaspoon (5g) vanilla extract
1/4 cup (50g) white bread sugar
1/2 cup (65g) all-purpose flour
1/4 teaspoon (1g) salt
3 tablespoons (45g) vegetable oil (unflavored)
1/4 cup (60ml) milk
1 1/2 tablespoons (12g) unsweetened cocoa powder
2 teaspoons (2g) instant coffee powder
2 tablespoons (30ml) hot milk
To fill
3 tablespoons (60g) apricot jam

Mocha Chocolate Ganache
3.5 oz (100g) half a week chocolate
Whipping cream 3.5 fl oz (100ml)
2 teaspoons (2g) instant coffee powder

Chocolate flakes, optional
1.5 oz (45g) white chocolate
0.5 oz (15g) white chocolate, for brewing
instant coffee powder, for dusting

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