Coffee-Choco Delight Roll

Coffee-Choco Delight Roll


Coffee-Choco Delight Roll

Coffee-Choco Delight Roll


  • Chocolate Roll:
  • 4 Eggs
  • 1 cup (100g) Oat or buckwheat flour
  • 1 cup (240ml) Milk or plant-based milk
  • 1 cup (240ml) Coffee
  • Filling:
  • 1/2 cup (120ml) Heavy cream
  • 1/2 cup (120g) Mascarpone (or cream cheese)
  • 1 tbsp Coffee
  • Optional: Sweetener to taste
  • Topping:
  • 3.5 oz (100g) Chopped chocolate
  • 1/2 cup (120ml) Hot cream
  • Optional: Add a splash of coconut oil or other oil for smoother chocolate.


  1. Mix up your crepe batter by combining eggs, flour, milk, and coffee. Cook the crepes until done.
  2. Trim the ends of the crepes to make rolling easier.


  1. In a bowl, whip the heavy cream, mascarpone, coffee, and sweetener until smooth and creamy.
  2. Spread a layer of the creamy mixture over each crepe, stacking them as you go until you have 4-5 layers.
  3. Roll up the stacked crepes tightly, wrap it in plastic wrap, and chill for a few hours or overnight.


  1. In a heatproof bowl, melt the chopped chocolate into the hot cream, stirring until smooth. Add a splash of coconut oil if desired for smoother chocolate.
  2. Once the chocolate mixture is smooth, spread it over the chilled roll.
  3. Chill the roll again until the chocolate topping is set.
  4. Sprinkle with cocoa powder for decoration.

Any leftover topping can be refrigerated for later use.

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