No Bake Chocolate Swiss roll
I joined FoodieMonday/Bloghop in March 2016 when their #31st theme was Fusion Thandai Recipes. I remember I was really struggling to figure out what to prepare for the theme and also how will I portray myself as a new member. What I found very quickly was that the members of the group were very friendly and helpful. Today we’re on our #200th theme and I’ve come a long way, more confident, have improved on how I write my blog posts, how I take photographs of the prepared dish, learnt about other Indian cuisines and also know the members and a bit about their families. Many old members have left and new ones have joined. With some its now a lasting friendship though we still have not met each other and some I have met during my visits to India.
We have reached our #200th theme and it definitely calls for some celebration. Three weeks ago discussions took place over what we should do to celebrate in style. By no means are we meeting in one place to hold these discussions as we have a member in the US, one in Canada, one in Ireland, one in Singapore, the rest in India and I in Mombasa or more appropriately for now, travelling around the world. So how do we decide or or discuss? Our best friend is our WhatsApp group. Yes that’s our main way to connect. After much discussion we decided that we should cook from each others blog. How to go about that, as each member should have someone cooking from their blog. We came up with the idea of a robin round method where we start alphabetically. Each member has to cook from the blog of the member after them alphabetically. In that order after me is Poonam.
Poonam blogs at Annapurna. She has a variety of recipes ranging from soups and starters to desserts. Her Maharashtrian dishes are what I frequently refer to whenever I need any ideas to make a Maharashtrian dish. I also like the number of thalis that she has on the blog. I have over time bookmarked quite a few recipes from her blog so choosing what to make from her blog was not too difficult. The tussle was between the No Bake Chocolate Swiss Roll or the Ratalyacha Kees. You can make out from the title which one won. I’ve already made Gulachi Poli from her blog and the poli was absolutely delicious. Ratalyacha Kees will have to wait for a while.What I like about Poonam’s recipes is that they all have a step wise method which makes it so easy to follow them.
Why did I decide to make the No bake Chocolate Swiss roll? Well, its celebration time and I wanted to make something sweet. I’m in Calgary at my sister in law’s place. I wanted to make a sweet dish that didn’t take too long and also something that my niece and nephew would enjoy. Anarsa is still on the list to try out when I have more time and my own kitchen.
So without further ado let’s get to the recipe. I had to make a few variations according to the ingredients available. I decided to add my own touch to her recipe. I used orange zest as my flavoring as I love chocolate and orange flavor and also because I used dark chocolate. I also used melted chocolate and milk as I didn’t have chocolate sauce. Though my rolls did not come out as neatly as hers, as probably I’m not as patient as her, the overall taste of the rolls are delectable.
NO BAKE CHOCOLATE SWISS ROLLS
Recipe Source: Annapurna
About 15-16 pieces
Ingredients for the chocolate dough:
2 cups (200g) biscuit crumbs, I used digestive biscuits
½ cup desiccated coconut
1 tbsp instant coffee
¼ cup melted chocolate, I used dark chocolate
2 tbsp cocoa powder
1 tsp butter
8-10 tbsp milk
Ingredients for the filling:
½ cup desiccated coconut
¼ cup powdered sugar
1 tsp butter
1 tsp orange zest (grated orange rind)
extra butter for greasing
- In a bowl mix crumbs, coffee powder and cocoa powder.
- Add butter and rub into the crumbs.
- Add milk little by little to make a dough that is not too hard or soft.
- Roll a small piece and press it gently. It should not crack.
- If it cracks add a bit more milk.
- Now prepare the filling. Mix desiccated coconut, sugar, orange zest and butter.
- Take a sheet of parchment paper and smear it with butter, lightly.
- Take the chocolate dough, place it on the greased paper.
- Take another parchment paper and place it over the dough.
- Roll the chocolate dough into a square of about 8 to 9 inches by 8-9 inches. Basically make it thin.
- Remove the top parchment paper.
- Spread the desiccated coconut mixture over it.
- Press it down gently using a spatula.
- With the help of the parchment paper, roll it up as tightly as you can.
- Cover it with the parchment paper and leave it in the fridge so that it becomes a little hard.
- Remove from the fridge and cut into slices, each about ½” in thickness or less.
- Serve as a dessert or as a sweet treat.
- I used sweetened coconut so I didn’t add the sugar.
- You can use ready made chocolate sauce. If you do so then reduce the amount of milk you use.
- Add flavoring of your choice.
- Some of the slices cracked as my chocolate dough became dry. I simply rolled them up into balls.
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