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    Seriously Chocolatey Boozy Chocolate Roulade with a dusty topping

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Chocolatey Boozy Chocolate Roulade with a dusty topping

    a fairly traditional chocolate roulade with a twist. whip cointreau into the cream to roll into roulade and grate chocolate orange type chocolate onto the cream before rolling. dust with small pack of icing sugar inclued in pack prior to serving and add the small chocolate shape to the top.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    oops ran out of describing space!!!! it's different because you have grown up taste of subtle tangs of cointreau with a chocolately, orange crunch in the cream. it also looks homemade once you have sprinkled the enclosed sachet of icing sugar on the top prior to serving and putting a small chocolate shape on the top. yummy!!! Decadent, easy to make but stylish and delcious.


    • 150gms good quality dark chocolate
      4 eggs
      125gms caster sugar
      15ml x 3 hot water
      few drops vanilla essence
      butter for greasing
      175ml double cream or low fat similar
      few drops of cointreau
      icing sugar to dust top
      chocolate shape


    1. melt chocolate. separate eggs.add caster sugar to yolks, beat until creamy.add tap hot water to chocolate,mix together.mix chocolate into the egg yolks and sugar mix. whisk egg whites until very stiff. fold whites gently into the chocolate mix.prepare 30cm x 42cm swiss roll tin. grease and line with greaseproof. pour mix into tin. level out and cook in centre of preheated over at 190 degree C. cook for 20mins.remove.cover with greaseproof &damp tea towel til next day.whip cream,cointreau.spread

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