Chocolate and Hazelnut Ice-Cream Roulade

This recipe originated from a French patisserie and is a very rich and indulgent dessert to make. I decided to modify the original recipe to add a summer twist - with the addition of a frozen filling, the roulade makes it a great dessert to serve on a warm summers evening, and the iced centre makes it slightly more refreshing than it would otherwise be. Even so, I would advise very thin slices, as it is very rich.

Slices of chocolate and hazelnut ice cream roulade

The roulade is made with ground hazelnuts, which keeps it very moist, and it is kept thin so that it can hold a large amount of the iced filling. The filling is a vanilla creme mousseline, which needs to be cooled and beaten, like an ice cream mixture in order to keep its texture smooth. 

The whole roulade has been coated with a dark chocolate ganache, mixed with finely chopped, roasted hazelnuts, which add a crunch to the dessert.

It can be placed in the freezer once assembled, and stored for up to 2 weeks, or served within half an hour. 

This can be served with cream or a mint chocolate sauce to add freshness, however due to how indulgent it is on its own, I think its best just served refershingly cold.

I shall post a step-by-step recipe in a few weeks time. 

Thanks for reading!