Chocolate Spring Roll Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Steps:

• Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
• Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
• Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

Steps:

• First, we will prepare the stuffing for chocolate spring roll. Stuffing - Grated Chocolate +Almond Flakes +Flavoured Sprinkles
• Take a pan , heat Oil in medium flame ( for frying )
• Take a Spring roll sheets and cut into 2 half triangle shape. First take one spring roll sheets , add the stuffing in between the triangle sheets.
• From left side of the triangle bring to the middle , from the right side of the triangle sheet bring back to the middle of the sheet and roll the sheet tightly and make a roll shape.
• On top of the sheet , brush little water and roll it tightly. Do the remains rolls by repeating the steps from (3-5).
• Once the oil is heated , fry the rolls to golden brown in colour and remove in an absorbent paper.
• Serve these yummy delicious chocolate spring rolls with Icecream (optional).

Steps:

• 1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
• 2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
• 3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
• 4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
• 5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
• 6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

Steps:

• Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
• Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
• In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Steps:

• Preheat the oven to 425º F.
• Line a baking tray with parchment paper and set aside.
• Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
• Slice the bananas in half on the diagonal.
• Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
• Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
• Continue until all bananas and wrappers are rolled.
• Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
• Bake for 5-7 minutes on the baking tray and serve when golden brown.