John Myers
Ingredients for 8 servings:
- 500 g chocolate (block chocolate)
- 500 g cream (crème de marron, sweet chestnut cream or sweet chestnut puree with 100 g sugar)
- 250 g butter
- ½ tsp vanilla sugar
- 1 tbsp powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
Christmas log, French dessert for Christmas
Melt the chocolate with the butter and mix well. This is best done gradually in a bain-marie. Combine the mixture with the crème de marron and vanilla sugar until smooth. Let it cool slightly, then wrap it in aluminum foil in the shape of a log and refrigerate overnight. Cut a piece and attach it two-thirds of the way up the trunk to create a kind of branch. Scratch the beech tree with a fork to create a nice bark. Then sprinkle it with a little powdered sugar to simulate snow. It tastes best if you let it rest for a few days (it keeps for a very, very long time). Don’t add the powdered sugar until just before serving, otherwise it will get wet.
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