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Thin Mint Chocolate and Macadamia Nut Roulade

Source of Recipe

Marla


List of Ingredients

Thin Mint Chocolate and Macadamia Nut Roulade


6 ounces unsweetened chocolate
2 tablespoons Kona coffee
5 eggs, separated
1 cup caster (extra fine) sugar
1 cup heavy cream
8 ounces macadamia nut puree
6 tablespoons confectioner's sugar, plus extra for dusting
whipped cream to serve
1 box (10 oz.) Girl Scout Thin Mint Cookies


Recipe


Preheat oven to 350°F.

Line and butter a 13 x 9 inch pan or jelly roll pan. Use non-stick baking/parchment paper.

Melt chocolate (use the link for instructions if you are new to this, it can be tricky) in a bowl over a double boiler and stir in thecoffee. Set aside to cool.

Whisk egg yolk

In a separate bowl, whisk egg whites to stiff peaks in a separate bowl, add a little to chocolate mixture then fold in the rest.

Pour mixture into prepared baking pan/sheet and spread to an even level.

Bake for 20 minutes, remove from oven, and cover with a dish towel and leave
to cool for several hours.

Whip cream until stiff peaks form and add macadamia nut puree and crushed
Thin Mints.

Dust a large sheet of parchment paper with confectioner's sugar. Turn the roulade out onto paper.

Spread whipped cream/macadamia nut/Thin Mint mixture
onto roulade and begin to roll using parchment paper for leverage, keeping it tight. When complete, refrigerate until ready to serve. Cut into slices.

Serves 6 to 8