No-Bake Chocolate Biscuit Bûche De Noël (Yule Log)
This No-bake Chocolate Biscuit Buche de Noel (Yule Log) is an impressive no-bake dessert you can easily prepare for Christmas or New Year’s Eve. It consists of a chocolate biscuit roll with a coconut and cream cheese filling and a chocolate ganache on top. It is simply decorated with coconut sprinkles that resemble snow, fresh mint leaves, and sugar-coated cranberries.
Ingredients
Makes about 20 servings
Chocolate Biscuit Layer
- 14 oz (400g) digestive biscuits
- 1/2 cup (100g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 2/3 cup (160ml) water
- 5 tbsp (70g) butter
- 1 tsp (5g) rum extract
Coconut Cream Cheese Filling
- 10 oz (300g) cream cheese
- 2 cups (140g) desiccated unsweetened coconut
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
Chocolate Ganache
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120ml) whipping cream
For Decoration
- Desiccated coconut
- Fresh mint or rosemary
- Sugar-coated cranberries
Instructions
Prepare the chocolate biscuit base.
- Place the biscuits into the bowl of a food processor and crush until crumbs form.
- Prepare the chocolate syrup. In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to a boil for about 5 minutes stirring constantly. Remove from heat and set aside to cool slightly for about 10-15 minutes.
- Add rum or vanilla extract. Pour the syrup over the biscuits and combine well using a spatula or spoon.
Prepare the coconut cream cheese filling.
- In a medium bowl mix cream cheese with powdered sugar and vanilla extract. Add the coconut and mix to combine.
Assemble the roll.
- Place the chocolate biscuit base between two sheets of plastic wrap and use a rolling pin to roll it into a 10x16 inch (25×40cm) rectangle.
- Remove the plastic wrap on top.
- Gently spread the coconut mixture on top of the biscuit chocolate layer.
- Gently roll with the help of the plastic wrap from the bottom, to form a log.
- Refrigerate for at least 2 hours to set.
Prepare the chocolate ganache.
- Place chocolate and whipping cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Let cool at room temperature until thickens.
- Remove the plastic wrap from the log. Cut the ends of the log.
- Cut about a 4-inch (10cm) section off one end. Cut the section diagonally on one end.
- Place the log and the section onto a serving platter.
- Place the small piece with the diagonal cut side against a side of the roll, to form a branch.
- Spread the ganache on top and sides of the cake. Leave the cut ends uncovered.
- Use a fork to create lines on the ganache.
- Sprinkle desiccated coconut.
- Decorate the buche de noel with fresh mint or rosemary and sugar-coated cranberries.
Video
Nutrition
Serving: 1 serving out of 20Calories: 248kcalCarbohydrates: 24gProtein: 3.2gFat: 16.6gSaturated Fat: 9.5gSodium: 170mgPotassium: 80mgFiber: 2.3gSugar: 11.7gCalcium: 17mgIron: 1mg