Description
This decadent Chocolate Biscuit Yule Log is a no-bake festive dessert featuring a crunchy biscuit base mixed with a rich cocoa syrup, rolled with a smooth buttercream filling, and finished with a silky dark chocolate ganache. Perfect for holiday celebrations, its luscious layers and chocolatey flavors will delight any crowd.
Ingredients
Biscuit Base
- 580 g Bourbon biscuits
- 60 g Butter
- 100 g Caster sugar
- 30 g Cocoa powder
- 125 ml Cold water
Buttercream Filling
- 120 g Butter, softened
- 300 g Icing sugar
- 2-3 Tablespoons Milk
- 1 Teaspoon Vanilla extract
Ganache
- 200 g Dark chocolate, finely chopped
- 200 ml Double cream
Instructions
- Blitz the biscuits: Use a food processor or blender to blitz the Bourbon biscuits into fine crumbs. Transfer them into a bowl and set aside.
- Melt butter and combine ingredients: Melt the 60 g butter in a saucepan over low heat. Once melted, add the caster sugar, cocoa powder, and cold water. Increase heat to medium-high and stir continuously for about 5 minutes until the sugar has fully dissolved.
- Cool the mixture: Remove the saucepan from heat and let the mixture cool for about 15 minutes to avoid melting the biscuit crumbs on contact.
- Mix biscuit crumbs with cocoa syrup: Pour the cooled cocoa syrup mixture into the bowl containing the biscuit crumbs and mix thoroughly to combine.
- Prepare the buttercream filling: In a separate bowl, beat the softened butter with the icing sugar until smooth and fluffy. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency. Stir in the vanilla extract.
- Shape the biscuit mixture: Spread the biscuit mixture onto a large sheet of clingfilm on your work surface and use your hands to shape it into a rectangle.
- Roll out the biscuit base: Cover the biscuit rectangle with another sheet of clingfilm and use a rolling pin to roll it out to roughly 10 by 14 inches.
- Spread buttercream: Remove the top sheet of clingfilm and evenly spread the buttercream filling over the biscuit base, leaving a small border around the edges.
- Roll into a log: Using the bottom clingfilm, carefully roll the biscuit and cream mixture into a log shape, making sure it stays tight and even.
- Chill the biscuit log: Transfer the rolled log to a large plate or cutting board and refrigerate for 3 hours to set firmly.
- Prepare the ganache: After 2 hours of chilling, melt the chopped dark chocolate with double cream over very low heat using a double boiler method. Stir gently until smooth, then set aside to cool and thicken for 1 hour.
- Create branches for decoration: Once the ganache is ready and has thickened, remove the biscuit log from the fridge. Cut a diagonal slice off the log and position it at the side to form branch shapes.
- Cover the log with ganache: Spread the ganache generously over the entire log and use a fork to create textured wavy lines, mimicking tree bark.
- Final chilling and serving: Refrigerate the decorated Yule log for 1 more hour to set the ganache. Before serving, dust lightly with icing sugar for a festive touch. Enjoy!
Notes
- Use clingfilm to help roll and shape the biscuit log smoothly and prevent sticking.
- Allowing the ganache to cool and thicken ensures it is the right consistency for spreading and decorating.
- Chilling times are important to ensure the log sets well and holds its shape when sliced.
- You can decorate the finished Yule log further with fresh berries or edible gold dust for an extra festive look.
- This recipe yields about 15 servings, making it perfect for holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
