Nadiya Hussain’s Choco-Mint Roll
Elevate the humble chocolate-covered mini-roll with this impressive no-bake recipe from Nadiya Hussain. Layered with mint cream and coated with a mint ganache, this choco-mint roll will be the centre of attention at your next dinner party.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya's signature bakes
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Introduction
This is one of my favourite no-bake bakes, which is why we can justify spending a little time on the minty decorations. The roll can be made with either leftover or shop-bought cake, broken up, flattened, filled and rolled with so much minty goodness. Top with chocolate-coated mint leaves – it’s fresh, fresh, fresh!
Ingredients
| For the decoration: | |
|---|---|
| About 35 | large fresh mint leaves |
| 60g | dark chocolate |
| For the cake: | |
| 20 | chocolate-covered mini rolls (2 packs) |
| For the mint ganache: | |
| 50g | milk chocolate, chopped |
| 50ml | double cream |
| ¼ tsp | mint extract |
| For the mint cream: | |
| 150ml | double cream |
| 1½ tbsp | caster sugar |
| 10 | fresh mint leaves |
Essential kit
You will need: a 23cm square cake tin.
Method
Start by lining a baking tray with paper and laying about 35 mint leaves of varying sizes on it, with their undersides facing upwards. Heat the chocolate till just starting to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Once they are all done, pop in the fridge.
Now line a 23cm square cake tin and set aside.
Take the mini rolls out of the packets and add to a food processor. Blitz till the mixture begins to form a dough. Drop into the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Leave in the fridge while you get on to the rest.
Make the ganache by putting the chocolate and cream into a pan. Pop onto a low heat and leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and bring the mixture together to a smooth, even, glossy ganache. Put aside to leave to cool.
To make the mint cream, put the cream in a bowl. Add the sugar and mint leaves to a mortar and use your pestle to grind to a minty green wet sugar. Start whipping the cream and as soon as it begins to thicken, add the sugar and mix through. Take the cake out of the tin and layer the cream evenly on top.
Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go, it’s forgiving, so go for it.
As soon as the roll is out of the fridge, spread a thin layer of ganache over it, then stick your minty leaves on to it to decorate.
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