This was an old post originally published in August 2010, however I have had a few friends ask me about it so I thought I’d edit the post, put some new more recent pictures with it….and promise to start my diet tomorrow.
The original post continues below.
When I go out to eat, I always, without hesitation, order the fanciest, most overdone, pretentious, bordering on ridiculous dessert I can find on the menu.
A part of me takes joy in the destruction of such works of delectable art. It’s a power trip of epic proportions. I break the desserts apart, burrow through them with my spoon like I’m digging for long lost treasure and smoosh everything together on the spoon while trying to get a bit of every single flavour into my mouth at once (always attempted in a lady like fashion, of course). That is part of the fun of eating out.
So when I’m home it’s quite the opposite. I don’t have the time, energy or patience for intricate desserts. Rough and dirty baby, that’s how I like ’em. Unlike the awful things I do to the pretty restaurant desserts, mine look ravaged prior to being served up. Cue recipe for the Chocolate Peppermint Log.
I like to think of this one as an Aussie Christmas tradition- someone will undoubtedly bring one to every Christmas lunch. Now, we can turn our noses up at the chocolate biscuit and whipped cream creation and act like we’re way above it all, but deep down, we’d all happily sit down and demolish a slice of this log without hesitation. I’ll keep your secret if you keep mine.
The chocolate peppermint log may not be ostentatious, it may not take half an hour to plate up or present as delicately and intricately as some of the other desserts out there, but it’s flavourful, quick, easy and the kids love to help make it. See, that’s what I’m all about. Bringing the family together. For sugary, chocolately, fat-laden treats. That’s me. I’m going to be a great mother one day….
- 1 packet of Chocolate Ripple biscuits (plain chocolate biscuits can also be used)
- 450ml thickened cream
- 1/4 cup cocoa
- 2 tbsp caster sugar
- 1 Peppermint Crisp chocolate bar, finely chopped or grated
- 1 Cadbury Flake chocolate bar, finely chopped (I also use Peppermint Aero instead of Flake)
- Combine cream, caster sugar and cocoa in a large bowl. Mix with electric beaters on med-high setting until peaks form and cream is whipped enough to spread with a knife. Add half of the chopped/grated Peppermint Crisp chocolate.
- Take a chocolate biscuit and spread thickly with whipped cream. Repeat with a second biscuit. “Glue” the biscuits together and repeat the process, spreading whipped cream on one side of each biscuit and gluing together to form a log shape.
- Once you’ve formed the log, take the remaining whipped cream and smother all over the log, covering it generously. You dont want to see any of the biscuits peeking out. Make sure you smooth the cream down the sides and all the way to the bottom.
- Sprinkle remaining Peppermint Crisp chocolate down the middle of the log and top with Flake chocolate. Refrigerate for 6 hours.
- To serve, slice the cake on a diagonal angle so you can see all the lovely layers of chocolate and cream.