Easy Desserts Recipes For Christmas
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Place chocolate, cream and butter into a small saucepan. Stir over low heat until almost melted. Remove from heat, stir until smooth. Set aside at room temperature until cool. Beat with electric beaters until stiff peaks form.
Cut one end of one chocolate Swiss roll on a 45 degree angle (start slightly in from the end) then cut one end of the other Swiss roll at a slightly deeper angle. Reserve cut pieces for twigs. Join rolls together (the flat ends) with a little of the cream.
Use chocolate cream again to attach twigs to the log. Spread log with remaining cream, leaving the cut ends uncovered. To decorate, sprinkle lightly with shredded coconut. Cut the jubes in half lengthways to make leaves and arrange with lollies on and around the log.
200g white chocolate, chopped
126.25 gm cream
2 x 300g chocolate swiss roll
Shredded coconut, to decorate
Mixed lollies, (green soft jelly jubes, jaffas and raffaello balls) to decorate
19.9 grams fat
11.3 grams saturated fat
52.4 grams carbohydrates
38.0 grams sugar
4.4 grams protein
64 milligrams cholesterol
131.1 milligrams sodium
Party, morning tea, cake, cream, white chocolate, christmas, gluten allergy, lactose allergy, milk allergy, wheat allergy, christmas log cake, yule log
This easy dessert is a great Christmas crowdpleaser and its really easy to make. Simply decorate a store-bought Swiss roll with a mixture of white chocolate, butter and cream then decorate with your favourite lollies.