• Holy Log, Chocolate Log

    Article by Ey@el

    Original en français

    I don't know how I got the idea for this recipe, but I suddenly felt urged to do it and acted on it without further ado, as if guided by some supernatural force... obviously very fond of chocolate! Besides, isn't chocolate the “food of the gods” (theobromine)? A divine dessert especially for your taste buds (except if you're great at not spilling chocolate all over the plate), and that can be done in a blink of an eye — even last minute if you need to.


    Makes two mini Yule logs:

    - 200 ml coconut cream
    - 2 tbsp psyllium
    - 2 tbsp unsweetened raw cocoa
    - 2 tsp powdered hazelnuts (or almonds)
    - 1 tsp agave syrup (or honey)
    - 6 drop blood orange essential oil (or sweet orange)

    - 6 thin rectangular rice/quinoa cakes

    - 80 g unsweetened raw chocolate
    - 3 tsp agave syrup (or honey)
    - Hazelnut (or almond) milk

    - Grated coconut


    Prepare the filling: pour the cream in a saucepan with the cocoa, powdered hazelnuts, psyllium and agave syrup. Stir well, heat gently and bring to a boil, stirring constantly to avoid lumps until it thinkens. Remove from heat and add the essential oil. Stir well and leave to cool. The mixture will continue to thicken.

    Now onto the ganache: melt the coarsely chopped chocolate with the syrup and a little hazelnut milk in a double boiler. Stir constantly and progressively add milk as needed to get a smooth sauce neither too thin nor too thick.

    Dip a rice cake into the ganache and use a fork to manipulate it outside the saucepan and get rid of the excess chocolate. Place it on a dish and cover with a thick layer of filling. Repeat with another rice cake and layer of filling and finish with another rice cake. Make sure the whole set of layers is entirely covered with chocolate ganache and smooth it all out.

    Repeat the process for the second mini log (or more if you increase the proportions to make as many as you need).

    Place for an hour in the freezer then refrigerate until serving.

    Decorate with grated coconut.

    NOTE: You may use sweetened cocoa and chocolate instead. In this case though, do not add agave syrup (or honey). Orange essential oil is optional, but it really enhances the taste of this dessert. If you don't have any, you may use a bit of orange liquor such as Grand Marnier for instance, but it may not suit children's taste.

    Enjoy without guilt, all these ingredients are perfectly healthy and will do great for your body and soul.

    Merry Christmas!


    Reproduction of the above contents is strictly prohibited.
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