CHOCOLATE FILLING FOR YULE LOG

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7 tablespoons granulated sugar
5 tablespoons cocoa
pinch salt
2 cups heavy cream (not ultra pasteurized)
2 teaspoons vanilla

Blend sugar, cocoa powder and salt. set aside.

Place cream in mixing bowl with sugar mixture and vanilla.

Beat together until firm; no longer falls off the spoon. Keep cold until needed.

When ready to fill cake, unroll cooled cake and fill evenly as possible. Roll very loosely into “jelly roll” being careful not to make roll tight. Chill for at least 30 minutes. Or if you are  not using right away, after chilling, wrap in parchment then foil and freeze on cookie sheet. Don’t remove cookie sheet until it is frozen solid. When ready to frost, remove from freezer and frost and decorate.

To hold, refrigerate.


TO RECIPES

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