• Chocolate Christmas Log

    1 vote
    Chocolate Christmas Log
    Prep: 1 min Cook: 30 min Servings: 12
    by Vijay Dhawan
    28 recipes
    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
    • • 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)
    • • 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


    1. 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. 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. 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. 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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