Easiest-ever chocolate chestnut log

This chocolate chestnut log is a no-bake yule log that you can make with just six simple ingredients. A sprinkle of snowy icing sugar and elegant chocolate leaves add an extra special touch for festive gatherings.

chocolate chestnut log
Chris Alack

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

TO DECORATE

chocolate leaves
icing sugar for dusting

1. 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. 

2. 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.

3. You will need a stand or flat serving plate for the log, a minimum of 20cm x 8cm. 

4. 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.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.

For more recipe ideas go to anniebell.net and @anniebellcook