These mini chocolate Swiss rolls are the perfect combination of a soft, fluffy sponge cake and a rich, creamy filling. Made with a light chocolate sponge base and a luscious whipped cream and chocolate filling, these mini rolls are sure to become a favorite treat. The simple ingredients and straightforward preparation make them ideal for any occasion, from tea-time snacks to dessert for a special event. They are easy to make, beautifully rolled, and perfectly bite-sized for any sweet craving!
Why You’ll Love This Recipe:
These mini Swiss rolls are incredibly light, fluffy, and full of chocolatey goodness. The airy sponge, made with a combination of egg whites and yolks, creates a perfect texture that rolls easily without cracking. The rich cream filling, made from whipped cream and melted chocolate, adds a decadent touch that makes these rolls irresistible. Plus, they are fun to make and look impressive once served, making them a delightful treat for family and guests alike.
Perfect Occasion:
These mini Swiss rolls are perfect for any occasion—whether you’re hosting a party, preparing a sweet snack for a family gathering, or simply enjoying a cozy dessert with your afternoon tea. Their elegant presentation and rich flavor also make them a fantastic choice for special celebrations like birthdays, holidays, or even a romantic dessert for two.
Decoration Tips:
For a beautiful presentation, dust the tops of the mini rolls with powdered sugar or cocoa powder before serving. You can also drizzle them with melted chocolate for an extra indulgent touch. Add some fresh berries or mint leaves to the plate for a pop of color and freshness. If you want to go a step further, pipe a small amount of whipped cream on top of each roll for a luxurious finish.
Ingredients (for the sponge):
- 4 eggs
- 80g granulated sugar
- 80g all-purpose flour
- 20g cocoa powder
- 1 tsp baking powder
For the cream filling:
- 300g heavy cream (33%)
- 150g dark chocolate
Instructions:
- Prepare the Sponge:
Preheat your oven to 160-170°C (320-340°F). Line a baking tray with parchment paper. - Separate the Eggs:
Separate the egg whites from the yolks. In a bowl, whisk the egg yolks with the baking powder and set aside. In a separate bowl, beat the egg whites with the sugar until stiff peaks form. - Combine the Mixtures:
Gently fold the egg yolks into the whipped egg whites, being careful not to deflate the mixture. Sift in the flour and cocoa powder gradually, folding them into the mixture until just combined. - Bake the Sponge:
Spread the batter evenly on the prepared baking tray. Bake in the preheated oven for about 18 minutes, or until the sponge is set and springs back when touched. Remove from the oven and let it cool. - Prepare the Cream Filling:
Melt the dark chocolate, but do not allow it to become too warm—this is important to avoid a large temperature difference when mixing. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gradually pour the melted chocolate into the whipped cream, continuing to beat until the mixture is smooth and well combined. - Assemble the Rolls:
Once the sponge has cooled, carefully remove it from the parchment paper. Spread an even layer of the whipped cream and chocolate mixture over the sponge. Gently roll the sponge into a tight log. Cut the log into mini rolls. - Chill and Serve:
Refrigerate the mini rolls for at least 1 hour before serving to allow the flavors to meld. Enjoy your soft, fluffy mini chocolate Swiss rolls!
