Cut 2 pieces of waxed paper or aluminum foil just a tad smaller than each rolled cake. Place the cut pieces on a wire rack. Set the cut pieces far enough apart so the cakes, when glazed, don’t touch.
Slowly and carefully unroll cakes. Be careful not to press the tighest, narrow end flat.
Brush each cake lightly with 2-3 tablespoons Crème de Menthe.
4-6 tablespoons Crème de Menthe liqueur
Spread each cake to (½–inch of the edges) evenly with 1 cup of the Crème de Menthe Filling.
Reroll the filled cakes and wrap in plastic wrap. Being sure the seam is centered on the bottom, place the cakes, seam side down, on a cookie sheet and refrigerate 30-60 minutes.
When the cakes are set, remove from the fridge and set each cake, seam-side-down over one cut piece of the prepared waxed paper or foil. Set the wire rack with the cakes on the cookie sheet.
Stir the chocolate glaze and, if it is too firm, warm it in the microwave at 20% power just until the chocolate is pourable. Pour half the glaze over each cake to cover evenly. Garnish with Crème de Menthe baking chips, if desired.
Crème de Menthe baking chips
Refrigerate the cakes 30-60 minutes or until chocolate is completely set.
Keep in the fridge, loosely covered, until ready to slice and serve.