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Here is a 100% chocolate log, not quite conventional but is ultra fast to prepare. And what a delight!
- 360 g of dark chocolate
- 200 g of butter
- 250 g icing sugar
- 2 extra-fresh eggs
- 16 marshmallows
- 120 g of walnut kernels
- Chocolate mini candies
Break the chocolate and detail the butter in cubes. Melt them together, in a bain-marie or in a microwave.
Mix well, let cool and add 200 g icing sugar and 2 extra-fresh eggs. Stir well between each addition.
Rub the blades of the scissors with butter before cutting the marshmallows into small cubes. Add as you go to the chocolate mixture. Pour the walnuts, stir.
Moisten the cake mold, this will help you to stick the stretch film on its walls and thus minimize wrinkles and marks on the log.
Pour the mixture into the mold. Cover with stretch film. Refrigerate for at least 6 hours.
Take out of the refrigerator, unmold on the presentation dish, carefully remove the stretch film.
Using a sieve (fine-mesh strainer), sprinkle the icing with icing sugar. With little sweets, write Christmas.