If you love Ferrero Rocher, this dessert will make you fall in love!
The Ferrero Rocher Christmas Log is a refined and spectacular dessert, perfect for the Christmas period or an elegant dinner.
A soft cocoa base wraps around a Nutella, mascarpone, hazelnut crumb, and crumbled wafer cream, with real Ferrero Rocher chocolates in the center, making each slice a surprise of taste and textures.
A simple to prepare Christmas dessert, but with a professional result.
Also try these logs:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 594.15 (Kcal)
- Carbohydrates 49.54 (g) of which sugars 38.42 (g)
- Proteins 9.12 (g)
- Fat 41.72 (g) of which saturated 18.39 (g)of which unsaturated 9.19 (g)
- Fibers 4.44 (g)
- Sodium 197.52 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
pan 14×14 inches
- 4 eggs
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 4 tablespoons water (hot)
- salt
- 8.8 oz mascarpone
- 5.3 oz Nutella® (or similar)
- 1/2 cup heavy cream
- 1/4 cup hazelnut crumbs
- wafers (3-4)
- chocolates (Ferrero Rocher)
- 5.3 oz milk chocolate
- 1.8 oz Nutella®
- 1/4 cup hazelnut crumbs
- 1 teaspoon vegetable oil
Steps
For the preparation of the Ferrero Rocher Christmas Log watch the video HERE.
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Prepare the cocoa base:
Separate the egg whites from the yolks.
Beat the egg whites with half of the sugar until you obtain a glossy meringue.
In another bowl, beat the yolks with the rest of the sugar, hot water, and a pinch of salt until you obtain a light and frothy mixture.
Add the oil,
Add the sifted flour and cocoa.
Gently incorporate the beaten egg whites with movements from the bottom up.
Pour the batter into a 14×14 inch pan lined with parchment paper and bake at 350°F for about 20 minutes.
Prepare the Ferrero Rocher cream:
Put the cream, mascarpone, Nutella, and beat until you get a homogeneous cream. Immediately turn the biscuit over onto another sheet of parchment paper, remove the baking one, and spread the Ferrero Rocher cream evenly. Add the crumbled wafers and some hazelnut crumbs.
Place 6–8 whole Ferrero Rocher chocolates on the edge then roll up gently, using the parchment paper to maintain the shape.
Wrap in plastic wrap and let rest in the fridge for at least 2 hours. After a few hours, cut off the ends.
Cut two slices diagonally and place them on the side to recreate the shape of the tree trunk.
Prepare the glaze
Melt the milk chocolate in a bain-marie or microwave.
Add Nutella, oil, and hazelnut crumbs.
Mix well and pour the glaze over the cold roll, leveling with a spatula to create the “rocher” effect.
Decoration and presentation
Let it set in the fridge for at least 1 hour.
Dust with powdered sugar, add some golden Ferrero Rocher and whole hazelnuts: it will be the star of the festive table.
Each slice will reveal a creamy heart with the Ferrero Rocher in the center — a perfect dessert for Christmas, New Year’s, or Valentine’s Day.
tips & storage
👉 Useful tips
Always moist base: to avoid the roll from breaking, roll it while still warm with the parchment paper; this will maintain its elasticity.
Lighter cream: if you want a less intense taste, you can replace half of the Nutella with dark chocolate spread or extra whipped cream.
Perfect crunchy effect: add the wafers only just before assembling the dessert, so they don’t lose their crispiness.
Christmas version: add small sugar paste decorations, powdered sugar as “snow,” and golden Ferrero Rocher: it will be the most photographed dessert of the holiday table!
🧊 Storage
The Ferrero Rocher log keeps in the fridge for 3–4 days, well covered with plastic wrap or in an airtight container.
Before serving, take it out of the fridge 15–20 minutes earlier, so the cream returns to being soft and the taste of the chocolate is fully released.
You can prepare it in advance: the base can be made even the day before and stored rolled in plastic wrap.
If you want to store it longer, you can freeze it already assembled (without the glaze) for about 1 month. When needed, let it thaw in the fridge and add the glaze before serving.
