Orange or Peppermint Poppin’ Halloween Mini Rolls
How about these treats for a sophisticated Halloween party?! Gluten-free chocolate mini rolls filled with a decadent chocolate ganache buttercream, flavoured with either orange or peppermint and mouth-watering popping candy, enrobed in chocolate and decorated with orange and green coloured white chocolate. There’s plenty to be crafty about with these devilishly moreish bakes! — Mich Turner MBE
“Chocolate mini rolls with orange or peppermint chocolate buttercream and popping candy!” — Mich Turner MBE
Mini Roll Ingredients:
- 6 large eggs – separated (room temperature)
- 150g golden caster sugar
- 50g cocoa powder
- 150g unsalted butter – softened at room temperature
- 300g golden icing sugar
- 6 – 8tbsp chocolate ganache
- 4 – 6tbsp popping candy
- Orange oil
- Peppermint oil
Chocolate Ganache Ingredients:
- 75ml double cream
- 150g unsalted butter
- 300g dark chocolate (70% cocoa solids)
- 200g dark chocolate
- 200g milk chocolate
- 100g white chocolate
- Wilton Icing Colour – Orange
- Wilton Icing Colour – Green
- 2 x Swiss roll tins 20cm x 30cm
- Baking parchment
- Palette knife
- Cooling rack
- Piping bags
- Medium jug
- Hand whisk
METHOD — To Make the Swiss Rolls:
1. Preheat the oven to 180°C and line 2 Swiss roll tins with non-stick baking parchment.
2. Place the sugar and egg yolks together in a large glass bowl and set over a saucepan of simmering water.
3. Whisk until the mixture triples in size, is pale, light and silky, and leaves a ribbon trail.
4. Remove from the heat and sieve the cocoa into the bowl. Fold in with a spatula.
5. Whisk the egg whites until soft peaks and then spoon 1/3 into the cocoa batter. Stir carefully then add the next 1/3 and fold in gently. Add the final egg white and fold until the batter is fully mixed.
6. Divide between the 2 tins and level the surface with the back of a metal spoon. Bake in the preheated oven for 16-18 minutes until the surface springs back when pressed.
7. Meanwhile, soak a clean tea towel in cold water, wring out and lay on a clean work surface. Lay a sheet of baking paper on the surface and dust with a little golden caster sugar. (I use 4 little dishes to hold the corners down!)
8. As soon as the Swiss roll comes out of the oven, upturn the sponge onto the baking parchment as shown and carefully remove the backing paper, tearing it in strips to protect the Swiss roll.
9. Starting from one of the short ends, roll the Swiss roll up with the paper inside until you reach the middle.
10. Roll from the other short end to meet in the middle.
11. Wrap the whole Swiss roll in the cold, damp tea towel and leave to cool. (The damp tea towel helps the Swiss roll set in position without cracking.)
METHOD — To Make the Ganache:
1. Place the butter and chocolate together in a heatproof bowl and place in the microwave on medium heat for 1 minute to soften.
2. Bring the cream to the boil in a small saucepan and then pour over the chocolate/butter. Stir until fully mixed, smooth and velvety.
Top tip: This ganache can be stored in a sealed container for up to 7 days at room temperature, 28 days in the fridge or 3 months in the freezer. Simply melt in the microwave to reuse.
METHOD — To Make the Buttercream:
1. Cream together the unsalted butter and golden icing sugar until light and fluffy.
2. Add the cooled ganache and stir until fully mixed. You can add more or less to suit your own taste.
3. Stir in the popping candy.
4. Divide the buttercream into 2 bowls. Add 1-2tsp peppermint oil to one bowl and adjust to taste. Stir 2tsp orange oil or fresh orange zest into the other bowl and again adjust to taste.
METHOD — To Fill the Mini Rolls:
1. Unravel the Swiss roll from both ends – it should be nicely curled. While the Swiss roll is still on the baking paper, use a small palette knife to spread one of the buttercreams over the surface and to the edges of the sponge. Carefully roll up the Swiss roll from the short end to meet in the centre.
2. Cut the Swiss roll down through the centre to make 2 long logs. Repeat this process with the second Swiss roll, filling it with the other flavoured buttercream. Set all 4 long logs on a clean work board and place in the freezer for 20 minutes to firm.
- Don’t be tempted to trim the edges until the logs are really chilled and firm.
- Keep the offcuts as your very own Halloween treat!
- The chilled logs will help the chocolate to set quickly when it is poured over.
3. Remove the logs from the freezer and use a sharp knife to trim the very ends to neaten and sharpen.
4. Use a ruler to divide the logs into equal mini rolls and score.
5. Cut each log as marked with a sharp knife and position the mini rolls on a wire rack – well-spaced apart.
METHOD — To Coat the Mini Rolls:
1. Melt the dark and milk chocolate together in a bowl over a saucepan of water. This makes a palatable chocolate for the mini rolls.
3. Transfer the chocolate to a jug to pour over each mini roll.
4. Use a palette knife to ensure the ends are also fully covered.
METHOD — To Decorate the Mini Rolls:
1. Divide the white chocolate between 2 or 3 bowls and melt in the microwave.
3. Spoon the melted chocolate into piping bags. Snip the very ends once you’re ready to pipe.
4. Swizzle the different coloured chocolate back and forth across each of the mini rolls. Allow to set.
5. Use a sharp knife to remove the mini rolls from the rack. Serve and enjoy!