Christmas | New Zealand Chocolate Reindeer Swiss Roll

Prepare the ingredients.

First, make the mint-flavored chocolate cream: heat the whipping cream until it slightly bubbles, then pour it into the chocolate and stir until the chocolate is completely melted.

Then filter the chocolate cream once more, cover it with plastic wrap directly on the surface, and refrigerate overnight for later use.

Make reindeer chocolate again: choose an appropriate amount of sea salt caramel chocolate and dark chocolate, put them into piping bags respectively, and place them in hot water to melt.

Red chocolate is used for the nose part, and white chocolate is used for the eye part.

Then squeeze the colors corresponding to the moose into the mold in order.

Place in the refrigerator to chill until completely set, then unmold and set aside.

Finally, make the cake roll: mix the milk and corn oil and stir until emulsified.

Sift in the cake flour and coffee powder, and stir until there are no lumps.

Then add the egg yolks and mix evenly, set aside for later.

Add white sugar to the egg whites and beat until stiff peaks form, then take one-third and fold it evenly into the egg yolk mixture.

Then fold it back into the remaining meringue and mix evenly.

Pour the cake batter into the baking pan and bake in a preheated oven at 150 degrees for 30-35 minutes.

Take it out and let it cool for later use.

Whip the mint-flavored chocolate cream.

Spread evenly over the cake base.

Fold up one side and refrigerate for half an hour to set.

After taking it out, cut off the irregular parts at both ends, frost the top with cream, and decorate with popping candy and milk chocolate.

Finally, place the reindeer chocolate on top and it's done.