Chocolate Peppermint Roll

Ingredients:
Peppermint Buttercream Frosting:

• 12 tablespoons of unsalted butter
• 5 tablespoons of heavy cream
• 2 cups confectioner sugar
• ½ cup chopped Peppermint Andes

Chocolate Pouring Sauce:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Instructions:
Peppermint Buttercream Frosting:
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:

1. Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
2. Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
3. Finish with peppermint Andes shavings.