Easiest-ever chocolate chestnut log recipes – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easiest-ever chocolate chestnut log By You Magazine - December 22, 2019 This chocolate chestnut log is a no-bake yule log that you can make with just six simple ingredients. A sprinkle of snowy icing sugar and elegant chocolate leaves add an extra special touch for festive gatherings. Chris Alack SERVES 6-8 100g dark chocolate, for example Lindt 70% cocoa solids, broken up 50g unsalted butter diced 435g tin of unsweetened chestnut purée 75g golden caster sugar 100g extra-thick double cream 1 tsp vanilla extract TO DECORATE chocolate leaves icing sugar for dusting 1. Place the chocolate and butter in a bowl set over a pan of simmering water and gently melt them, stirring now and again until smooth and amalgamated. Remove the bowl from the heat and set aside to cool to room temperature. 2. Place the chestnut purée, sugar, cream and vanilla extract in the bowl of a food processor and whiz until creamy, then add the chocolate and butter mixture and whiz again until you have a silky purée. This should be the consistency of whipped butter icing – that is, firm enough to pile into a log. If the mixture seems too loose, simply transfer it to a bowl, cover and chill until it firms up sufficiently to shape. 3. You will need a stand or flat serving plate for the log, a minimum of 20cm x 8cm. 4. Pile the chocolate chestnut mixture into a log shape about 20cm x 8cm. Run the tines of a fork along the length of the log to resemble wood, and smooth the ends with a palette knife. Decorate the forked surface with chocolate leaves, and place in the fridge for several hours, or overnight until set. I like the log best about 30 minutes out of the fridge. Dust it with icing sugar just before serving. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved