Name: Cold Chocolate and Hazelnut Cream Roll
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 Servings
Ingredients: 25 piece Chocolate biscuits; 250 g Mascarpone; 300 g Hazelnut spread; 100 ml Milk; 2 ml Corn oil; 2 tbsp Sugar

Description

This cold chocolate and hazelnut cream roll is a delicious and very easy to prepare dessert, perfect for hot summer days or for a birthday party! It does not require cooking, so it is ideal when you have little time available. The base of crumbled chocolate biscuits goes perfectly with the mascarpone cream and the delicious hazelnut cream. I often prepare it for my children, and it always disappears in the blink of an eye! It can be prepared in advance and stored in the freezer, ready to be enjoyed. A real sin of gluttony that is impossible to resist!

Ingredients (6 ingredients)

25 piece Chocolate biscuits

250 g Mascarpone

300 g Hazelnut spread

100 ml Milk

2 ml Corn oil

2 tbsp Sugar

Preparation (6 steps)

Cream preparation

Thermomix® Setting

20 Sec./Speed 3

In the bowl, insert the mascarpone and hazelnut cream. Mix for 20 Sec./speed 3 until you get a smooth cream without lumps. Transfer the cream to a bowl and store in the refrigerator until ready to use.

Pulverization of biscuits

Thermomix® Setting

15 Sec./Speed 8

Insert the chocolate biscuits into the bowl and pulverize for 15 Sec./speed 8. Transfer the biscuit powder to a bowl.

Preparation of the dough

Thermomix® Setting

10 Sec./Speed 2

In the bowl with the biscuit powder, add the sugar and corn oil. Insert the milk into the bowl and mix for 10 Sec./speed 2. Pour the milk a little at a time into the bowl with the biscuits, mixing with a spatula until you get a dough with a soft but not liquid consistency.

Spreading of the dough

Place the dough on a sheet of food film, cover with another sheet and spread it out, using a rolling pin, until you get a rectangle of dimensions 25x35 cm and a thickness of 5 mm. Refine the edges so that they are not jagged.

Filling and rolling

Spread the cream on the surface of the dough, leaving 1 cm free on all edges. Roll up, using the same film and close like a candy. Wrap everything in aluminum foil.

Freezing and resting

Let the roll rest in the freezer for 360 Min. (6 hours). Before serving, let the roll rest at room temperature for 30 Min., so as to facilitate cutting.

Finished cooking? Great! 🎉

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About this recipe

The cold chocolate and hazelnut cream roll is a dessert that takes me back to my childhood, when my grandmother prepared simple but incredibly tasty sweets for family parties. It wasn't exactly this recipe, but the idea of a cold dessert, easy to prepare and full of flavor, has stuck with me. I then adapted her idea, further simplifying it with the help of my faithful Thermomix®, to create this roll that has become a classic in my home. The base of this dessert is made up of chocolate biscuits. Choose good quality biscuits, preferably with an intense cocoa taste, because they will be the backbone of the flavor. The biscuit powder, once mixed with the oil and milk, creates a soft and malleable dough, perfect for being spread and filled. Corn oil serves to bind the ingredients without altering the chocolate flavor, while milk helps to make the dough more homogeneous. A tablespoon of sugar enhances the overall sweetness, but you can adjust the quantity according to your tastes and the sweetness of the biscuits. The cream is the delicious heart of the roll. Mascarpone, with its rich and creamy texture, goes perfectly with the hazelnut cream. Make sure you use a high quality hazelnut cream, with a good percentage of hazelnuts, for a more intense and authentic flavor. In the Thermomix®, preparing the cream is child's play: a few seconds at moderate speed and you will get a smooth and velvety cream. A tip: if the cream is too thick, add a tablespoon of milk to soften it. For a vegetarian version, make sure that the chocolate biscuits do not contain animal gelatin. For a vegan version, you can replace the mascarpone with a vegetable cream based on cashews or soy, and use a vegan hazelnut cream. To vary the flavor, you can add a pinch of cinnamon or cardamom to the biscuit dough, or flavor the cream with a little vanilla or coffee extract. The cold chocolate and hazelnut cream roll is perfect to serve as a dessert after a lunch or dinner, or as an alternative birthday cake. You can accompany it with a dusting of bitter cocoa, a hot chocolate sauce, or with some fresh seasonal fruit, such as strawberries or raspberries. It can be stored in the freezer for several days. To serve, let it rest at room temperature for about 30 minutes, so that it softens slightly and is easier to cut. You can prepare it in advance and store it in the freezer, ready to be enjoyed at any time.

Cold Chocolate and Hazelnut Cream Roll

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Description

Ingredients (6 ingredients)

Preparation (6 steps)

Cream preparation

Pulverization of biscuits

Preparation of the dough

Spreading of the dough

Filling and rolling

Freezing and resting

Finished cooking? Great! 🎉

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