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Our Head Chef, Dean, shares his Gluten Free Chocolate and Coconut Yule Log recipe

Gluten Free Chocolate and Coconut Yule Log

Recipe for 6

Ingredients 

For the mousse
400g coconut milk
250g dark chocolate callets

For the coating
200g dark chocolate
50g cocoa powder

Method

Bring the coconut milk to a gentle boil on a hob, then remove from the heat.

Add the dark chocolate callets to the coconut milk, whisk until well combined and fully melted.

Leave to cool, whisking occasionally until at piping consistence

Place in piping bag and  pipe out to the thickness of a mini roll roughly 8 cm x 2 cm (diameter)

Freeze the logs to hold the shape

Melt the chocolate and dip the frozen log into it to fully cover

One set rough the edges long ways with a fork to create a stick / wood effect

Dust with coco powder

Keep in fridge and serve chilled

chocolate log

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