NO-BAKE CHOCOLATE YULE LOG WITH CHOCOLATE MUSHROOMS
Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 10
Number Of Ingredients 9
Steps:
- Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
- On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
- Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
- Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
- Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 42 g, Cholesterol 66.2 mg, Fat 22.9 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 12.9 g, Sodium 171 mg, Sugar 24.8 g
MOCHA YULE LOG
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. -Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.
Nutrition Facts : Calories 341 calories, Fat 15g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 136mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE YULE LOG
Steps:
- Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
- For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.
SUPER-QUICK MOCHA YULE LOG
Provided by Tori Ritchie
Categories Coffee Milk/Cream Mixer Chocolate Dessert Christmas Kid-Friendly Quick & Easy Chill Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Sift 1/2 cup powdered sugar, cocoa powder, and espresso powder into small bowl. Using electric mixer, beat cream and vanilla in large bowl until soft peaks form. Add cocoa mixture and beat until stiff peaks form.
- Spread 1 side of 1 chocolate wafer with 1 rounded teaspoonful mocha cream; top with another wafer. Continue layering wafers and mocha cream for stack of 5 cookies. Place stack on its side on long platter. Repeat making stacks with remaining wafers and some of mocha cream; form log on platter by attaching stacks with mocha cream. Using offset spatula or rubber spatula, spread remaining mocha cream over outside of log to coat. Cover; chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms along sides of log. Cut log on diagonal into thick slices. Serve immediately.
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