The Christmas log with chestnut cream is a Christmas dessert whose shape resembles a log, a symbol considered auspicious in many Northern European countries. For this recipe, I made a cocoa roll which I then filled with homemade chestnut cream and whipped cream. I then garnished the log with more whipped cream, chocolate leaves, and a sprinkle of dark chocolate. Delicious and refined, this log will amaze your guests!
For more ideas to try, check out the collections:
Sweet and Savory Chestnut Recipes
Christmas Desserts
Roll or Log: Sweet and Savory Recipes
Read the article: Chestnuts – Beneficial Properties
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 3 eggs
- 5.3 oz sugar
- 1 tbsp hot water
- 1 tsp vanilla extract
- 0.9 oz unsweetened cocoa powder
- 1 tsp baking powder
- 1.8 oz all-purpose flour
- chestnut cream
- 7 fl oz heavy cream
- 2 sprigs rosemary
- 6 leaves
- as needed dark chocolate
- 5 fl oz heavy cream
Steps
To make the Christmas log with chestnut cream, first prepare the cocoa roll.
Separate the egg yolks from the whites, in a bowl beat the egg whites until stiff with 1.8 oz of sugar.
In another bowl, beat the yolks with 3.5 oz of sugar, hot water, and vanilla extract. Pour the egg whites and fold them into the yolks with a spatula using an upward motion.
Then incorporate the unsweetened cocoa, still using an upward motion. Finally, add the sifted flour with the baking powder. Mix the ingredients until you get a smooth and homogeneous mixture.
Pour the mixture into the baking tray lined with parchment paper. Bake in the preheated oven at 350°F for 10-12 minutes. Once cooked, remove from oven and let cool by turning it over onto another sheet of parchment paper.
While the roll cools, prepare the chestnut cream. Then whip the cream until stiff.
Take the roll, and with the help of a brush, moisten the parchment paper with a little water to detach it from the roll.
Straighten the outer edges of the roll with a sharp knife. Fill with chestnut cream and whipped cream, leaving a couple of inches of space on the edge of one of the longer sides.
Roll it up from the longer side and close well with the parchment paper. Place in the refrigerator for a couple of hours to set.
Melt the dark chocolate. Take some leaves, real or fake, and brush them with the chocolate. Place them on a plate lined with parchment paper and put them in the refrigerator to harden for 15 minutes. Then carefully remove the leaves from the chocolate: you will get chocolate leaves.
Take the roll and cut two slices: one thinner and one wider. Then assemble the log by placing the thicker slice on the side of the roll, and cover everything with whipped cream.
Then place the thinner slice on top of the roll and also cover it with cream.
Decorate with chocolate leaves and sprigs of rosemary. Serve with a dusting of dark chocolate. Enjoy!
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