8 large eggs
150g caster sugar
30g cocoa powder
175g Elizabeth Shaw Mint Crisp
50g plain dark
70% cocoa Chocolate
350ml double cream
50g icing sugar
8 Elizabeth Shaw Mint Flutes
Preheat oven to 180°C/gas mark 4/fan oven 160°C and line a swiss roll tin with baking parchment.
Place the Mint Crisp and plain chocolate into a small heatproof bowl and place bowl on small saucepan of cold water ensuring the bowl does not touch the water.
Heat the water gently until all the chocolate is melted, meanwhile separate 2 of the eggs.
When the chocolate is melted, stir in two beaten egg yolks. Whisk the two egg whites until they are stiff peaks then fold into chocolate mixture to make mousse and place bowl of chocolate mousse into fridge for 30 minutes.
Separate remaining 6 eggs, add caster sugar to egg yolks and whisk until they form a ribbon when the whisk is raised and whisk in cocoa poder. Wash and dry whisk then whisk egg whites to stiff peak stage. Fold into egg yolk mixture.
Pour into prepared tin and bake for 20 mins until a skewer comes out clean. Let the roulade cool in the tin Whisk cream with 30g icing sugar until lightly stiff. Fold one tablespoon of cream into mousse to slacken it.
Place a large sheet of baking parchment on the work surface and sprinkle with remaining icing sugar. Turn roulade onto baking parchment. Spread roulade with mousse then 2/3 cream. Using baking parchment, roll up the roulade.
Pipe remaining cream on top and decorate with Mint Flutes.