Preparation time: 1 day
Cooking time: 30 minutes
Serves: 6-9

Ingredients:
18 Chocolate Cookies Small pot of double cream – 250 ml / 225g
1 teaspoon cocoa powder
1 teaspoon icing sugar

Preparation:

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!