Chocolate Yule log
This chocolate Yule log is quick to bake and makes a fantastic centrepiece for your Christmas dessert.
- Ready-made chocolate sponge Swiss roll
- 300ml double cream
- 300g dark chocolate (around 35-40% cocoa solids), broken into small pieces
- Icing sugar, for dusting
- Decorations of your choice
Heat the cream in a pan until it’s hot but not boiling.
Remove from the heat and add stir in the chocolate until it is melted. Cool to room temperature, then put it in the fridge to firm up.
Once firm, put the mixture into a piping bag, fitted with a star nozzle. Pipe long, thick lines along the Swiss roll, covering it completely so it looks like a tree trunk.
Alternately, spread the icing with a palette knife, and create a rough texture with a fork.
Dust with icing sugar and decorate.