Christmas Chocolate Log
By Chelsea SugarPage views: 29760This is the ultimate chocolate log recipe. No chocolate sponge and cream here!
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0 reviews
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Difficulty Easy
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Prep time 4 hrs
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Cooking time 15 mins
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Serves
12
Log:
250g white chocolate
125g butter, softened
1 cup finely ground almond meal
1/2 cup Chelsea Caster Sugar
60g blanched almonds, roughly chopped
60g pistachio nuts, roughly chopped
80g raisins, roughly chopped
2 Tbsp rum
1 x 250g packet Digestive Biscuits, broken
Chocolate Glaze:
300g cooking chocolate, roughly chopped
125g butter, softened
150ml thickened cream
1/3 cup Chelsea Icing Sugar
Decoration:
1 Tbsp Chelsea Icing Sugar, extra for dusting
Grated chocolate and extra pistachios for decorating
For the Log:
Place white chocolate in the top section of a double saucepan and stir over simmering water until melted. Take off heat and add butter, almond meal, caster sugar and almonds, pistachios, raisins, rum and biscuits. Then mix until combined.
Lay a 50cm long piece of baking paper on the bench. Pile the mixture 30cm along the centre. Roll up and twist the ends to form a log shape. Refrigerate for 3-4 hours or over night to set.
For the Chocolate Glaze:
Place cooking chocolate in the top section of a double saucepan and stir over simmering water until melted. Remove from heat, add butter, cream and icing sugar and beat until smooth. Cool to room temperature then refrigerate until firm but spreadable.
Unwrap the log and spread chocolate glaze over, allow to stand at room temperature for approximately 10 minutes to set. Dust with extra icing sugar to represent snow and decorate with grated chocolate and pistachios.
Tip: Cover any leftover chocolate log and store in the refrigerator.
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