Easiest-ever chocolate chestnut log
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
Run the tines of a fork along the length of the log to resemble wood, and smooth the ends with a palette knife
TO DECORATE
chocolate leaves
icing sugar for dusting
- 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.
- 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.
- You will need a stand or flat serving plate for the log, a minimum of 20cm x 8cm.
- 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.