For those that have a craving for the sweet stuff try this choco-tastic treat this Christmas. The yule Log or “Bûche de Noël” originated in France in the early 19th century as a large yellow cake spread with frosting. We prefer this version…
Preparation time: 1 day
Cooking time: 30 minutes
18 Chocolate Cookies Small pot of double cream – 250 ml / 225g
1 teaspoon cocoa powder
1 teaspoon icing sugar
1. Mix the cream, sugar and cocoa in a basin. Whisk together for about 5 minutes or until the cream is stiff enough to stand in peaks.
2. Using half the cream spread consistently over the biscuits, when all the cookies are coated evenly sandwich them together to form a long chocolate log roll.
3. Wrap the roll of cookies in foil and then place into a fridge and leave overnight to harden.
4. The following day remove the cookie log from the fridge, unwrap and cover with the remaining double cream.
5. Gently drag a fork over the cream to make a a texture similar to ‘bark’ on the ‘log’ and finally decorate with icing sugar (as snow) and holly.
6. Enjoy as a great Christmas day desert!
No comments yet.
Leave a comment
You must be logged in to post a comment.