Chocolate Mousse Roulade

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Many years ago, I used melted chocolate in the sponge mixture for the chocolate roulade and very good it was too. But I now use cocoa instead, which I think is even better, giving it a bitter-sweet taste which is sensational with the chocolate mousse filling.

In the summer we often replace the chocolate mousse with fresh strawberries, or even use both in the filling.