Isn't it a mushroom season now? These decorative desserts are mushrooms growing on top of an old stump in the forest. That chocolate cream inside the roll, the white cream of the mushroom stem and chocolate mushroom head make the taste unforgettable and crave-able.
Prep Time 2hours
Cook Time 10minutes
Total Time 2hours10minutes
Author Valya's Taste of Home
For the roll
6room temperature – eggs
1tsp.– baking soda
1cup– all-purpose flour
Cream for the roll
8oz.– cool whip
1cup– sour cream
½cup– powdered sugar
2tbsp.- powdered Hershey cocoa
Coating for the roll
3whole – honey graham crackers
1tsp.– Hershey cocoa
Moss for the stump:
1circle - green wafers
1cup– dark chocolate chips
1 -Wilton 12 decorating attachment
1 -Piping bag
Cream for the mushroom stems
8oz.– cool whip
¼cup– powdered sugar
Making the rolls
Into the bowl of electric mixer add eggs and sugar. Beat on high speed for 10 minutes.
Preheat the oven to 350 F. Put the flour and baking soda into a small bowl, then sift it through the sifter into to the bowl of electric mixer. Stir on low for 2 minutes or until all flour and egg mixture combined well.
Place parchment paper on the large baking sheet, and grease 2 baking sheet with butter.
Pour ½ or the batter into one baking sheet and another half into a second baking sheet.
Bake it in the oven for 10 minutes.
Remove it from the oven, take it out of the baking sheet and roll both of them into the rolls.
Let the rolls cool. Start making cream for the roll.
How to make cream for the roll
In the small add cool whip, sour cream and powdered sugar; mix it on high for 2 minutes.
Sift in Hershey cocoa powder and mix it for another minute. Scrape the cream from the sides and bottom of the bowl and mix it again for another 2 minutes.
How to assemble the rolls
Unroll the roll carefully. Place 2 cups of cream on the roll and spread it evenly with a spatula.
Roll the rolls very tightly into a roll.
Spread thin layer of cream on top of the roll just enough for the crumbs to stick.
How to make crumbs
Crush honey grahams crackers in the Ziploc bag. Add powdered Hershey cocoa. Mix it.
Sprinkle it with crumbs all sides of the roll. Place the rolls into the fridge for at least 4 hours (I had mine in the fridge overnight) for the rolls to harden before cutting it.
Crush the green waffle in the Ziploc bag for the stump, to represent moss growing in the top of the Old Stump.
How to make mushroom heads
I place chocolate chips into a small ceramic bowl and place it on the small sauce pan half way filed with water. Turn the stove on high for the water so the water can boil. Reduce the heat to low, stir constantly until the chips will melt for about 3 more minutes.
Use Wilton 12 attachment and decorating bag.
Place the bag into a tall glass and fill with melted chocolate.
Press out 3 different sizes of round mushroom heads. They will look the shape of kisses again. You will need to shape them with a spoon. Dip the spoon into the hot water you used to melt chips and flatten the top with spoon. Place them in to the fridge to harden.
How to assemble the Old Stump Dessert
Take the rolls out of the fridge and cut them into ¾ inch pieces right away, or else the cream will melt and it will be hard to cut.
Place each round stump on a flat surface. I like to put it on the plastic plate with a cover that I use for a Honey Graham Cracker Cake.
Sprinkle green crumpled waffle on top of each piece.
How to make the creamfor the mushroom stems
Put cool whip, powdered sugar, and lemon drops into a small bowl.
Mix it with a hand mixer on high for 2-3 minutes or until well combined.
Continue assembling the stumps
Use the same decorating bag and Wilton 12 attachment that used to pine out mushroom heads. Clean the center from waffles so the mushroom stem can stick to the stump. Pipe out 3 stems, place and press down for the mushroom head can stick on top of the stem. Make different height by adjusting on how much you need to press down on the mushroom head.
Place them into the fridge for at least 4 hours, so the stem cream can harden.
Old Stump Dessert https://www.valyastasteofhome.com/old-stump-dessert/