This video shows how to make "Crepe Roll Chocolat," a combination of white chocolate cream and cocoa batter. The key to the cream is to whip the cream to a soft peak consistency (6-7 minutes), mix it with melted white chocolate, and chill it in the refrigerator. The cocoa batter, made with pancake mix, is baked, cooled, and then topped with the cream before being rolled up and cut. Decorating with whipped cream, cocoa powder, and mint completes this visually appealing dessert. You can enjoy the harmony of the bitter cocoa batter and the mildly sweet cream. The batter becomes moist and soft if left to rest for a day, so it's also recommended for making ahead of time.