Chocolate and Chestnut Yule Log : One of the most traditional Christmas desserts…
In October, too, the forest proves to be a generous giver of delicious products; such as chestnuts, for centuries the staple food of mountain people, on a par with bread. They are in fact nutritious fruits and in the kitchen lend themselves to the preparation of rustic savory recipes as well as delicious desserts. The chestnut log is precisely a super yummy dessert to prepare at this time of year. A little bit of patience to peel the chestnuts but it is really worth it !
Ingredients:
For the chestnut mixture:
- 500g (17.6 oz) cooked and peeled chestnuts
- 150g (1 1/3 cups) powdered sugar (icing sugar)
- 50g (3.5 tbsp) softened butter
- 3 tbsp Strega liqueur (or rum)
- 50g (1/2 cup) unsweetened cocoa powder
For the butter and mascarpone cream:
- 150g (10.5 tbsp) high-quality butter
- 100g (3.5 oz) mascarpone cheese
- 150g (1 1/3 cups) powdered sugar (icing sugar)
- 1 cup strong espresso coffee
- 1 tsp Strega liqueur (or rum) (optional)
For finishing:
- Unsweetened cocoa powder, as needed
How to prepare Chocolate and Chestnut Yule Log:
- Cook chestnuts in water with bay leaves for 40 minutes.
- Cool chestnuts in their cooking water.
- Cut chestnuts in half and remove pulp with a small knife.
- Puree chestnut pulp using a masher or food processor.
- Add cocoa, powdered sugar, liqueur, and butter to the puree. Mix until smooth.
- Prepare buttercream: mix butter, mascarpone, powdered sugar, and coffee. Refrigerate for 30 minutes.
- Spread chestnut mixture on parchment paper brushed with liqueur.
- Spread buttercream over chestnut mixture.
- Roll up the log using parchment paper as a guide.
- Close the sides by tightening the parchment paper.
- Refrigerate the log for a few hours before serving.
Bon Appetit!
