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French bûche de Noël dessert with chestnut purée.

Chocolate Chestnut Yule Log (No-Bake Bûche de Noël)

Marissa
A no-bake French chocolate chestnut log made with crème de marrons (sweetened chestnut spread) and chocolate. Six ingredients, deeply chestnut-forward, and entirely make-ahead.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine French
Servings 12 people

Equipment

  • 1 Standard loaf tin (23 x 13cm / 9 x 5 inch)
  • Foil to line the loaf tin
  • Wax paper or parchment paper the inside lining of the loaf tin
  • Heatproof bowl and saucepan, or a microwave to melt the chocolate
  • Food processor, hand mixer, electric whisk, or just a fork and a spatula or spoonFork for the bark finish to mix the chocolate with the butter and then the chestnut mixture
  • Fork for the bark finish

Ingredients
  

  • 200 g 7 oz dark chocolate 45-70% cocoa (not baking chocolate)
  • 170 g 6 oz unsalted butter softened to room temperature
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 1000 grams 35 oz crème de marrons sweetened chestnut spread
  • 2-3 tbsp dark rum or brandy optional
  • Grated dark chocolate to finish optional

Instructions
 

  • Melt the chocolate and milk together in a heatproof bowl set over barely simmering water on low heat, stirring until smooth. You can also melt in the microwave in short bursts. Remove from the heat. (see note below for how much chocolate to use)
  • Cool the chocolate completely to room temperature. Set the bowl over a pot of cold water and stir occasionally. It should feel cool to the touch and still be liquid, not beginning to set.
  • Beat or whisk the softened butter in a large bowl until smooth. Add the cooled chocolate and beat again until fully combined. Scrape the bottom and sides with a spatula to get everything incorporated.
  • Add the crème de marrons and vanilla extract. Stir until smooth. Add rum or brandy now if using.
  • Line a standard loaf tin with foil and then parchment paper, leaving enough overhang to lift it out. Spoon in the mixture, smooth lightly, fold the paper over to cover.
  • Refrigerate overnight, or for at least 4 hours.
  • Lift the chilled mixture out of the tin by the paper. While still wrapped, place on the counter and press and roll gently into a log shape. Return to the fridge until ready to serve.
  • Unwrap and place on a serving plate. Use a fork to draw lines along the length for a bark effect. Add grated chocolate if using. Slice thinly. This serves 12.

Notes

  • If using unsweetened chestnut purée, add 350 grams (3 cups) icing sugar and 2 tsp vanilla per 1000 grams of chestnut purée.
  • Serve as is, or with a bowl of grated chocolate, crème fraîche, or vanilla whipped cream.  Or with some fresh strawberries and raspberries. 
  • Make 1-2 days ahead for best flavor and texture.
  • Keeps in the fridge for up to 5 days.
Tips:
  • The chocolate must be completely cooled before you mix it with the butter. This is the one step that can go wrong. Be patient and let it cool.
  • Butter should be at room temperature, so it blends in evenly.
  • Serve in thin slices. A little goes a long way.
Keyword chestnut cream recipe, chestnut log cake, chestnut yule log, chocolate chestnut cake, chocolate chestnut dessert, Chocolate chestnut log, chocolate chestnut yule log recipe, christmas yule log, classic French dessert, French Christmas dessert, make ahead Christmas dessert, no bake buche de Noel, old fashioned chocolate chestnut log
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