Christmas Chocolate Log
This is the ultimate chocolate log recipe.
No chocolate sponge and cream here!
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
Method
Log
- Place white chocolate in the top section of a double saucepan and stir over simmering water until melted.
- Take off heat and add butter, almond meal, caster sugar and almonds, pistachios, raisins, rum and biscuits.
- Then mix until combined.
- Lay a 50cm long piece of baking paper on the bench.
- Pile the mixture 30cm along the centre.
- Roll up and twist the ends to form a log shape.
- Refrigerate for 3-4 hours or over night to set.
Chocolate Glaze
- Place cooking chocolate in the top section of a double saucepan and stir over simmering water until melted.
- Remove from heat, add butter, cream and icing sugar and beat until smooth.
- Cool to room temperature then refrigerate until firm but spreadable.
To serve
- Unwrap the log and spread chocolate glaze over, allow to stand at room temperature for approximately 10 minutes to set.
- 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.
