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Chocolate and Peppermint Roulade

Slightly adapted from America's Test Kitchen
  • minutes
  • Serves

INGREDIENTS

6

Eggs, large

1/4 cup

All-purpose flour

2/3 cup

Bittersweet chocolate chips

1/4 cup

Cocoa powder, Dutch-process

1/8 tsp

Cream of tarter

6 oz

Dark or bittersweet chocolate, fine

1/3 cup

Granulated sugar

2 1/4 cups

Powdered sugar

1/8 tsp

Table salt

1 tsp

Vanilla extract

14 tbsp

Butter, unsalted

8 tbsp

Heavy cream

3/4 cup

Andes peppermint crunch baking chips

2 tbsp

Water