silverstone kitchen chefs

Silverstone Head Chef's GF Chocolate & Coconut Yule Log Recipe

GLUTEN FREE CHOCOLATE AND COCONUT YULE LOG

Recipe for 6

 

INGREDIENTS 

For the mousse

  • 400g coconut milk
  • 250g dark chocolate 

For the coating

  • 200g dark chocolate
  • 50g cocoa powder

 

METHOD

  • Bring the coconut milk to a gentle boil on a hob, then remove from the heat.
  • Add the dark chocolate callets to the coconut milk, whisk until well combined and fully melted.
  • Leave to cool, whisking occasionally until at piping consistence
  • Place in piping bag and  pipe out to the thickness of a mini roll roughly 8 cm x 2 cm (diameter)
  • Freeze the logs to hold the shape
  • Melt the chocolate and dip the frozen log into it to fully cover
  • One set rough the edges long ways with a fork to create a stick / wood effect
  • Dust with coco powder
  • Keep in fridge and serve chilled

 

log