Chocolate biscuit log recipe

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Dark chocolate ganache and crisp biscuits combine in this luxurious chocolate biscuit log. Perfect in place of a festive chocolate log.

Makes
SkillMedium
Preparation Time10 mins
Cooking Time10 mins (plus cooling time)
Total Time20 mins
Cost RangeCheap

Dark chocolate ganache and crisp biscuits combine in this luxurious chocolate biscuit log. Perfect in place of a festive chocolate log (opens in new tab), this recipe requires no baking whatsoever.

Up the festive flavours by adding grated clementine zest, currants, or chopped nuts to the truffle mixture. Looking for edible gifts to give to friends and family? Simply slice this chocolate biscuit log into fat coin shapes, arrange it in a pretty box and wrap in a festive ribbon. Can easily be made days in advance and stored in the fridge. Roll in icing sugar before serving.

Ingredients

  • 300ml double cream
  • 300g dark chocolate, broken into chunks
  • 10 rich tea biscuits
  • Cocoa powder, for dusting

WEIGHT CONVERTER

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Method

  1. Place the cream in a pan over a medium heat and bring up to a simmer. Remove from heat and add the chocolate and stir. The chocolate will melt in the heat of the cream. Crumble in the biscuits and stir to combine thoroughly. Empty the chocolate mixture onto a shallow plate and allow to cool in the fridge for approximately 2hours.
  2. Once firmer to touch but still mouldable, empty the ganache onto a work surface and roll out into a long log shape. Roll this into a sheet of clingfilm, wrap it up and put back in the fridge for 30mins. Once ready to serve, unwrap and with a sharp knife slice into 1cm discs and serve.

Top tips for making chocolate biscuit log

Try using ginger nut biscuits instead for extra flavour and crunch.

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Rosie Hopegood
Rosie Hopegood


Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.