Mint Slice Chocolate Log Recipe

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Struggling for snack ideas for your next big bash?

We’ve got your ‘take-a-plate’ dilemma sorted, with New Idea Food‘s recipe for a Mint Slice Chocolate Log.

Keep reading for the full recipe below.

Serves 8-10

Prep: 45 mins

Ingredients:

  • 250g packet Arnott’s Choc Ripple biscuits
  • ½ cup chocolate-flavoured milk

PEPPERMINT CREAM INGREDIENTS:

  • 1 ¾ cups thickened cream
  • 200g packet Arnott’s Mint Slice biscuits

CHOCOLATE CREAM INGREDIENTS:

  • 200g block dark cooking chocolate, chopped
  • 2 cups thickened cream

Method:

  1. To make peppermint cream, beat cream in a small bowl of an electric mixer until soft peaks form.
  2. Finely chop half the biscuits. Fold into cream. Reserve remaining biscuits, for decoration.
  3. Spread ¾ cup of the peppermint cream into a 4cm x 38cm long strip down a large rectangular serving plate.
  4. Place milk in a shallow dish.
  5. Dip two biscuits into milk, sandwich together with 1 level tablespoon of filling. Stand upright on its edge in the cream at one end of the plate.
  6. Working with one biscuit at a time, dip into milk, then spoon 1 tablespoon filling over one side. Press against biscuits on plate. Repeat with remaining biscuits, milk and filling to form a log-shape.
  7. To make chocolate cream, place chocolate and ½ cup of the cream in a large heatproof bowl, sitting over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Refrigerate for about 15 to 20 minutes, stirring every 5 minutes, or until slightly thickened.
  8. Meanwhile, beat remaining cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture. Spread evenly over top and sides of log. Refrigerate, covered, overnight.
  9. Coarsely chop reserved biscuits. Sprinkle over top of log. Cut diagonally, into 3cm thick slices.

TIP: Log is best made the day before serving. Try replacing Mint Slice biscuits with Tim Tam biscuits, for a change.



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