Chocolate Ripple Yule Log

Ingredients

• 300 mL thickened cream
• 0.75 cup NESTLÉ Sweetened Condensed Milk 395g
• 0.25 cup milk
• 1 tbsp hazelnut liqueur
• 500 g plain chocolate biscuits
• 500 g NESTLÉ PLAISTOWE Premium Dark, broken into pieces
• 300 mL thickened cream, extra
• 1 tbsp NESTLÉ BAKERS’ CHOICE 100% Cocoa 190g

Instructions

1. 1

   combine milk and hazelnut liqueur. working with 1 packet of biscuits at a time, use a pastry brush to brush the back of each biscuit with the milk mixture to soften slightly; then spread each biscuit with 1 tsp cream mixture; placing biscuits on their side, sandwiching them together to form a log.

2. 2

   repeat with remaining biscuits, milk mixture and cream mixture to form a second log, next to the first log. cover and refrigerate overnight.

3. 3

   the day of serving, combine plaistowe premium dark chocolate and extra cream in a heatproof bowl over a saucepan of simmering water. stir with a metal spoon until smooth. remove bowl from heat. set aside at room temperature to cool (note: this could take up to 3 hours), stirring occasionally, until ganache is thick and spreadable.

4. 4

   spread ganache all over top and sides of cake to form log. dust with NESTLÉ baking cocoa.