SWISS ROLL CHOCOLATE MOUSSE

Swiss Roll Chocolate Mousse image

Provided by Erika Hollis

Time 30m

Number Of Ingredients 10

PREPARE THE SPRING FORM PAN
1 box little debbie, or hostess swiss rolls
1 springform pan - regular general sized
FILLING
18 oz bittersweet chocolate cut up
1/2 c strong coffee
1/3 c white sugar
6 large eggs, separated
1 1/2 c heavy cream, cold
1/4 c orange liquor, or 1 tsp. orange extract

Steps:

1. In a large HEAT PROOF bowl, put coffee, sugar, coffee and chocolate onto a pot of hot simmering water (about 1 inch of water in pan) Stir these ingrediences until well incorporated. Take off the heat and ket cool for a bit. While cooling take your egg whites and whip them into soft peaks. In another bowl, whip the cream until soft ribbins form. Stir yolks into chocolate mixture well. Using a spatula, softly fold in the egg whites, and the cream, gently folding so it does not become heavy.
2. During this time, unwrap all of those little cakes, and slice them into 1 inch little rolls. Line the sides of the pan with the rolls, and pour the mousse into the pan. Cover and chill for no less than 2 hours. Release from the pan and you have a beautiful yummi mousse cake!!! Enjoy!