This chocolate crepe roll is a no-bake dessert made with soft cocoa crepes, fluffy whipped cream, and a bouncy chocolate milk jelly center. Rich but not overly sweet, and perfect for warm days when you don’t want to turn on the oven.
Today I really didn’t feel like turning on the oven, so I’m sharing another one of my absolute favourites instead — this Chocolate Crepe Roll.
What exactly is a crepe roll(“Towel“ Roll)?
Instead of stacking crepes into layers, a crepe roll uses one or more crepes laid flat, filled with cream, custard, fruit, or jelly, and rolled up tightly — very similar in shape to a Swiss roll.
For my version, I filled the crepes with whipped cream and a layer of chocolate milk jelly.
The ingredients for this jelly are very similar to another dessert I truly love — classic Italian panna cotta.
Soft cocoa crepes wrap around silky cream and a bouncy, QQ chocolate jelly center. With every bite, the chocolate flavour builds layer by layer — rich but never overwhelming.
Best of all, there’s no oven involved at all. Just mix the batter, cook the crepes, roll everything up, and you’re done.
A little tip worth highlighting: when making the milk jelly, be sure to use a rectangular container. Once set, the jelly can be cut into neat, even strips, making it much easier to wrap tightly inside the crepes.
Ingredients and substitutions
Chocolate Milk Jelly (QQ Bouncy Filling)
- Gelatin sheets – These need to be soaked in cold water until fully softened. Hot water should be avoided, as it can weaken the setting power and affect the final texture.
- Cocoa powder – Use unsweetened, pure cocoa powder to deepen the chocolate flavour. Sweetened cocoa can easily make the jelly overly sweet.
- Milk – Whole milk is ideal here because it gives the jelly a smoother, creamier mouthfeel. If needed, skim milk can be used with a small amount of butter to compensate.
- Heavy cream – I recommend using dairy cream with 30–36% fat content to enrich the jelly. Non-dairy cream isn’t recommended as it changes both flavour and texture.
- Granulated sugar – This controls the sweetness of the jelly. You can slightly adjust it depending on how sweet you like your desserts.
Cocoa Crepes
- Eggs – Medium eggs at room temperature blend more easily into the batter.
- Granulated sugar – This adds sweetness to the crepes and should not be omitted.
- Milk – Used to loosen the batter and create tender crepes. Whole milk gives the softest texture.
- Cake flour – Low-gluten flour is key for soft, flexible crepes. Higher-protein flours can make them tough or prone to tearing.
- Cocoa powder – This ties the crepes to the chocolate filling. If needed, it can be swapped with matcha powder for a different flavour profile.
- Corn oil – A neutral oil keeps the crepes soft without adding flavour. Avoid strongly flavoured oils like peanut oil.
Whipped Cream
- Heavy cream – Use cream with 30–36% fat content so it whips smoothly and holds its shape without becoming greasy.
- Granulated sugar – Added during whipping to balance the bitterness of cocoa and the richness of the jelly.
How to Make Chocolate Crepe Roll
1. Preparation
Soak the gelatin sheets in cold water for about 5 minutes until completely softened, with no hard center.
Remove them from the water and gently squeeze out excess moisture.
Take the eggs out of the refrigerator ahead of time so they come to room temperature, which helps everything blend more smoothly.
2. Make the Chocolate Milk Jelly
In a small saucepan, combine the milk, heavy cream, granulated sugar, and cocoa powder. Stir continuously until smooth.
Heat over low heat, stirring constantly, until small bubbles appear around the edges. Do not let it boil. Once it reaches this stage, remove it from the heat immediately.
Add the softened gelatin sheets to the hot mixture and stir quickly until fully dissolved.
Strain the mixture through a fine sieve into a rectangular container. Let it cool to room temperature, then refrigerate for about 2 hours, or until fully set.
3. Make the Cocoa Crepes
In a large bowl, crack in the eggs and add the granulated sugar. Whisk until the sugar is mostly dissolved — there’s no need to whip or aerate the eggs.
Add the milk and corn oil, whisking until fully combined.
Sift in the cake flour and cocoa powder, then whisk until no dry flour remains.
Strain the batter through a fine sieve twice to achieve a smooth, lump-free crepe batter.
Heat a non-stick pan over low heat. When the pan is just warm, pour in about 50 g of batter and quickly swirl the pan to spread it evenly across the bottom.
Cook until bubbles appear on the surface and the edges begin to lift. Gently lift the crepe with a silicone spatula, flip it over, and cook for another 10 seconds.
Remove and place on a cooling rack. Repeat until all the batter is used, making about 8–10 crepes. Allow all crepes to cool completely before assembly.
4. Whip the Cream
Pour the heavy cream into a clean, dry bowl and add the granulated sugar.
Using an electric mixer on medium speed, whip until clear lines form and soft peaks appear. The cream should hold its shape but remain smooth and pliable.
Transfer the whipped cream to a piping bag and set aside.
5. Assemble the Crepe Roll
Place one crepe on a flat surface. Pipe an even layer of whipped cream over the crepe.
Fold the left and right sides inward to cover the cream.
Remove the chilled chocolate milk jelly from the container and cut it into long strips. Place one strip at one end of the crepe.
Starting from that end, roll the crepe tightly into a towel shape. Place seam-side down to hold its shape.
Dust the surface with cocoa powder. Slice and serve.
Tips & tricks
- Soften gelatin properly – Gelatin sheets must be fully softened in cold water and squeezed dry before adding, or you’ll end up with hard bits in the jelly.
- Strain the jelly mixture – This ensures the smoothest possible texture and a clean bite.
- Cook crepes over low heat – High heat can cause crepes to dry out, crack, or burn.
- Cool crepes completely before assembly – Warm crepes will melt the cream and make rolling messy.
- Don‘t overwhip the cream – Stop once soft peaks form. Overwhipped cream will become grainy and harder to spread.
Frequently asked questions
Why is my chocolate milk jelly not smooth?
This usually happens if the cocoa powder wasn’t fully mixed before heating or if the gelatin wasn’t completely softened. Straining the mixture before chilling helps prevent this.
Why are my crepes tearing?
Crepes can tear if the pan is too hot, the batter wasn’t strained, or the flour used had too much gluten. Keeping the heat low and using cake flour makes a big difference.
Can I make this ahead of time?
Yes. You can prepare the jelly and crepes in advance, then assemble the roll when ready. Once assembled, store it covered in the fridge for 2–3 days.
How should I slice the crepe roll neatly?
Use a sharp knife and wipe the blade clean between each cut. Letting the roll sit at room temperature for about 5 minutes before slicing also helps create cleaner cuts.
Chocolate Crepe Roll (No-Bake Chocolate Towel Cake)
Ingredients
For the Chocolate Mousse Filling
- 10 g gelatin sheets
- 8 g unsweetened cocoa powder
- 300 g whole milk
- 100 g heavy cream / whipping cream 30-36% fat
- 20 g granulated sugar
For the Chocolate Crepes
- 3 large eggs room temperature
- 30 g granulated sugar
- 300 g whole milk
- 100 g cake flour
- 8 g unsweetened cocoa powder
- 15 g corn oil or other neutral vegetable oil
For the Whipped Cream Layer
- 200 g heavy cream / whipping cream 30-36% fat, cold
- 20 g granulated sugar
For Assembly & Serving
- Extra cocoa powder for dusting
Instructions
Preparation
- Soak the gelatin sheets in cold water for about 5 minutes until completely softened, with no hard center. Remove them from the water and gently squeeze out excess moisture.
- Take the eggs out of the refrigerator ahead of time so they come to room temperature, which helps everything blend more smoothly.
Make the Chocolate Milk Jelly
- In a small saucepan, combine the milk, heavy cream, granulated sugar, and cocoa powder. Stir continuously until smooth.
- Heat over low heat, stirring constantly, until small bubbles appear around the edges. Do not let it boil. Once it reaches this stage, remove it from the heat immediately.
- Add the softened gelatin sheets to the hot mixture and stir quickly until fully dissolved.
- Strain the mixture through a fine sieve into a rectangular container. Let it cool to room temperature, then refrigerate for about 2 hours, or until fully set.
Make the Cocoa Crepes
- In a large bowl, crack in the eggs and add the granulated sugar. Whisk until the sugar is mostly dissolved — there's no need to whip or aerate the eggs.
- Add the milk and corn oil, whisking until fully combined.
- Sift in the cake flour and cocoa powder, then whisk until no dry flour remains.
- Strain the batter through a fine sieve twice to achieve a smooth, lump-free crepe batter.
- Heat a non-stick pan over low heat. When the pan is just warm, pour in about 50 g of batter and quickly swirl the pan to spread it evenly across the bottom.
- Cook until bubbles appear on the surface and the edges begin to lift. Gently lift the crepe with a silicone spatula, flip it over, and cook for another 10 seconds.
- Remove and place on a cooling rack. Repeat until all the batter is used, making about 8–10 crepes. Allow all crepes to cool completely before assembly.
Whip the Cream
- Pour the heavy cream into a clean, dry bowl and add the granulated sugar.
- Using an electric mixer on medium speed, whip until clear lines form and soft peaks appear. The cream should hold its shape but remain smooth and pliable.
- Transfer the whipped cream to a piping bag and set aside.
Assemble the Crepe Roll
- Place one crepe on a flat surface. Pipe an even layer of whipped cream over the crepe.
- Fold the left and right sides inward to cover the cream.
- Remove the chilled chocolate milk jelly from the container and cut it into long strips. Place one strip at one end of the crepe.
- Starting from that end, roll the crepe tightly into a towel shape. Place seam-side down to hold its shape.
- Dust the surface with cocoa powder. Slice and serve.
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