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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