Christmas Chocolate Log

Christmas Chocolate Log
This is the ultimate chocolate log recipe.

No chocolate sponge and cream here!

Recipe Author:

Chelsea

Ingredients

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
View Method Christmas Chocolate Log

Method

Log
  1. Place white chocolate in the top section of a double saucepan and stir over simmering water until melted.
  2. Take off heat and add butter, almond meal, caster sugar and almonds, pistachios, raisins, rum and biscuits.
  3. Then mix until combined.
  4. Lay a 50cm long piece of baking paper on the bench.
  5. Pile the mixture 30cm along the centre.
  6. Roll up and twist the ends to form a log shape.
  7. Refrigerate for 3-4 hours or over night to set.
Chocolate Glaze
  1. Place cooking chocolate in the top section of a double saucepan and stir over simmering water until melted.
  2. Remove from heat, add butter, cream and icing sugar and beat until smooth.
  3. Cool to room temperature then refrigerate until firm but spreadable.
  1. Unwrap the log and spread chocolate glaze over, allow to stand at room temperature for approximately 10 minutes to set.
  2. Dust with extra icing sugar to represent snow and decorate with grated chocolate and pistachios.

Handy Tip

Cover any leftover chocolate log and store in the refrigerator.

View Ingredients Christmas Chocolate Log
View Method Christmas Chocolate Log
Sorry, no reviews yet. Be the first!