Cold Chocolate and Hazelnut Cream Roll

Name: Cold Chocolate and Hazelnut Cream Roll
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 Portionen
Ingredients: Chocolate biscuits; Mascarpone; Nut-nougat cream; Milk; Corn seed oil; to taste Sugar

Dessert

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Cook Time

6 h 20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This cold chocolate and hazelnut cream roll is a delicious dessert that is very easy to prepare, perfect for hot summer days or 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)

Chocolate biscuits
Mascarpone
Nut-nougat cream
Milk
Corn seed oil
to taste 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./Level 3 until you obtain a smooth and lump-free cream. Transfer the cream to a bowl and store in the refrigerator until ready to use.

Biscuit pulverization

Thermomix® Setting

15 Sec./Speed 8

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

Dough preparation

Thermomix® Setting

10 Sec./Speed 2

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

Dough rolling

Arrange the dough on a sheet of food film, cover with another sheet and roll it out, using a rolling pin, until you obtain a rectangle of dimensions 25x35 cm and a thickness of 5 mm. Finish 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 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.