The chocolate log is a show-stopping dessert to serve at the Christmas table: a crunchy chocolate log filled with cream and white chocolate, toasted pandoro cubes, and berries. With simple ingredients and easy to make, this log will impress everyone at the table!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
Ingredients
- 10.6 oz dark chocolate
- 0.65 cups whipping cream
- 1.8 oz white chocolate
- 1.1 oz pandoro
- as needed chopped pistachios
- as needed berries
- 1 sprig rosemary
Tools
- Mixer
- Spatula
- Piping Bag
Steps
To make the chocolate log, cover a cardboard roll with parchment paper and place it on a rack.
Melt the dark chocolate in a double boiler; melt 100 grams at a time.
Spread the melted chocolate over the roll, let it solidify; then melt another 100 grams of chocolate and brush it over the roll, except for the side resting on the rack. Repeat with the remaining chocolate until it reaches a thickness of at least 1/8 inch.
Whip the cream until stiff. Melt the white chocolate in a double boiler and when warm, fold it into the cream with a spatula, using an upward motion.
Transfer the cream into a piping bag with a star tip.
Cut the pandoro into cubes and toast it in a pan over low heat.
Gently remove the cardboard roll from the chocolate. Fill the chocolate log by forming a layer of cream and a layer of pandoro cubes.
Garnish the log with pandoro cubes, chopped pistachios, berries, and rosemary sprigs.
Refrigerate for a couple of hours before serving. Enjoy!
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