Christmas Truffle Chestnut Log
10 servings
60 minutes
Christmas truffle log made from chestnuts is an elegant dessert of French cuisine filled with the warmth of winter holidays. Inspired by the traditional 'Bûche de Noël', this cake transforms delicate chestnuts into an exquisite chocolate symphony. Its velvety texture combines with subtle notes of cognac and vanilla, creating a rich, harmonious flavor. The glaze gives it the appearance of a real forest log, making it not only delicious but also aesthetically pleasing. This dessert will adorn the festive table, and its intense flavor will provide cozy enjoyment on cold winter evenings. The log pairs excellently with a cup of aromatic coffee or hot chocolate, enhancing the Christmas atmosphere. Traditionally served at family gatherings, it becomes a symbol of celebration and unity.
1
We wash the chestnuts and make cross cuts on the rounded side. This is done to make it easier to peel the chestnuts.
- Chestnuts: 1 kg
2
Pour cold water into a pot, add the chestnuts, and boil them until cooked (15-25 minutes, depending on the size of the chestnuts).
- Chestnuts: 1 kg
3
We chop the peeled chestnuts in a processor or pass them through a meat grinder.
- Chestnuts: 1 kg
4
In a large pot, pour in 3 tablespoons of milk and add sugar. Boil until the sugar dissolves. Add butter cut into small pieces and 1 bar of chocolate. Cook the sauce until the butter and chocolate melt into a smooth consistency. Add cognac. Pour in the crushed chestnut mixture and mix until smooth.
- Milk: 5 tablespoon
- Sugar: 100 g
- Butter: 100 g
- Dark chocolate: 200 g
- Cognac: 2 tablespoons
- Chestnuts: 1 kg
5
Line the bottom and walls with foil and fill it with chocolate-chestnut mass. Level the top and cover with plastic wrap. Place in the refrigerator for 24 hours.
6
Break the second chocolate bar into pieces, add 2 tablespoons of milk or water, and place it in a water bath. Melt until a homogeneous mass is obtained.
- Dark chocolate: 200 g
- Milk: 5 tablespoon
7
We take the cake out of the fridge. We place it on a board after removing the plastic wrap. We free the cake from the foil and cover it with glaze. The glaze sets very quickly, so it needs to be applied promptly. To smooth the surface of the glaze, we dip a narrow metal spatula in hot water and smooth it with the flat side. If the glaze has stripes, that's great because it makes the cake look more like a log. We send the cake to the fridge until the glaze sets.
8
If desired, we decorate the cake with powdered sugar or cones. I made them from soft iris (candies). Roll the iris into cone-shaped pieces and cut them with the sharp tips of kitchen scissors at an angle, in a checkerboard pattern. By the way, you can also make cookies or buns this way.
- Vanilla extract: to taste