Recipe: Viking's Viennese Hot Chocolate & Oceania's Chocolate Roulade
This edition of Tasty Tuesday is all about the chocolate! First up is delicious, rich Viennese Hot Chocolate courtesy of Viking. Then, roll up your sleeves to bake a delicious roulade created by Julia Child and Jacques Pépin for their show Cooking At Home with Julia and Jacques, which Oceania has adapted for their ships.
Viennese Hot Chocolate — Viking
- 3 cups low fat milk, divided
- 7 oz premium dark chocolate, grated
- 1 tbsp sugar
- 1 cup heavy cream, chilled
- ½ tsp vanilla extract
- 1 tbsp confectioners’ sugar
- Cocoa powder or chocolate shavings
- Place 1 cup of the milk and chocolate in a small saucepan over medium low; reduce to low and simmer until chocolate has melted, about 4 minutes.
- Place granulated sugar and remaining milk in another saucepan over medium low, whisking until sugar dissolves.
- Pour chocolate mixture into milk, whisking to combine, and simmer on low.
- Combine cream and vanilla together in a large bowl; add confectioners’ sugar and beat until peaks form.
- Pour chocolate into cups and top with a generous dollop of whipped cream and pinch of cocoa or chocolate shavings.
Julia & Jacques’ Chocolate Roulade — Oceania Cruises
- 8 ounces heavy cream for the cake batter
- 8 ounces bittersweet chocolate
- 1 cup egg whites (6 to 8 egg whites)
- 3 Tablespoons granulated sugar
- 1 cup heavy cream to make cake filling
- 1 Tablespoon instant coffee
Optional Decoration Ingredients:
- 6 ounces heavy cream
- 12 ounces semisweet chocolate
Preheat oven to 350°F. Line a baking sheet pan with buttered baking paper.
In a small sauce pan on medium-low, heat the cream just to the simmer. Remove the pan from heat and add the chocolate. Let it sit for a moment to begin to melt, then use a whisk to combine the chocolate and cream to make a ganache. The chocolate should be thoroughly melted, and the color should be uniform – no streaks. Do not whisk air into the mixture, just whisk to create an emulsion. Set the ganache aside to let it cool slightly.
Meanwhile, whip the egg whites with the sugar until they form stiff peaks with a glossy sheen.
Fold 1/3 of the whites into the chocolate ganache to lighten it. Then fold the lightened ganache into the remaining whipped whites and fold gently to thoroughly incorporate. Be careful not to overmix or you will knock out all of the air bubbles. Pour the batter into the prepared sheet pan. Spread it in an even layer.
Bake for 10 to 12 minutes. It should be set and puffy. Cool to room temperature before filling.
Make the filling by combining the instant coffee and heavy cream. Whip until it forms soft peaks.
To assemble the cake, spread the flavored whipped cream over the cooled cake. Use the baking paper to lift and curl one edge of the cake to begin forming a log. Peel the paper back and continue to roll until the whole cake has formed a roulade (log).
Transfer to a serving platter and decorate as desired. It is nice with a sprinkling of icing sugar or cocoa powder. Pipe a few whipped cream rosettes for a fancier look. Or, if you want to be very decadent, glaze with some ganache and pipe a few rosettes on top.
Prepare the ganache glaze: heat heavy cream to the simmer. Remove from the heat and add the chocolate. Whisk until smooth and uniform in color. Let cool slightly before glazing cooled cake.
Makes one 11” x 17” pan.
Join the discussion
Do you plan to try one/both of these recipes?