Chocolate Christmas Log
Chocolate Christmas Log
A Christmas treat the kids will enjoy
helping to make, with an unusual minty filling.
Serves 12-13 people
Ingredients
·
1 chocolate Swiss roll, see Chocolate
Chestnut Roulade
·
1 quantity of Chocolate ganache or
Buttercream
·
FOR THE WHITE CHOCOLATE CREAM
FILLING
·
200g / 7oz fine quality white
chocolate, chopped into small pieces
·
475ml /16 fl oz /2 cups double
cream
·
30ml / 2 tbsp brandy or chocolate
–flavored liqueur (optional)
FOR THE CRANBERRY SAUCE
·
450g / 1lb fresh or frozen
cranberries, rinsed and picked over
·
275g / 10oz / 1 cup seedless
raspberry preserve
·
115g / 4oz / ½ cup granulated
sugar, or to taste
Procedure
1.
Make the cranberry sauce. Process
the cranberries in a food processor fitted with a metal blade, until liquid.
Press through a sieve into a small bowl, and discard pulp. Stir in the melted
raspberry preserve and the sugar to taste. If the sauce is to thick, add a
little water to thin. Cover and place in the fridge.
2.
Make the filling. In a small pan,
heart the chocolate with 120ml /4fl oz / ½ cup of the cream until melted,
stirring. Strain into a bowl and cool to room temperature. In a separate bowl,
beat the brandy or liqueur until soft peaks from: fold into the chocolate.
3.
Unroll the Swiss roll, spread with
the mixture and roll up again from a long end. Cut off a quarter of the roll a
an angle and arrange both pieces on a cake board to resemble a log.
4.
If using chocolate ganache for the
topping , allow it to soften to room temperature , the beat to a soft,
spreading consistency. Cover the log with ganache or buttercream and mark it
with a fork to resemble bark. Dust lightly with icing sugar and top with a sprig
of holly or similar Christmas decoration. Serve with the cranberry sauce.
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