The Love Cocoa Ultimate "White Christmas" Log Recipe

Nothing unites chocolate and Christmas quite like a homemade yule log. But this year, we wanted to put a Love Cocoa spin on this classic festive dessert. Why not trade your standard milk or dark chocolate log for a creamy snow-white version? 

We’ve taken Mary Berry’s fantastic yule log recipe and tweaked it to give you a sumptuous white chocolate yule log — using our own Love Cocoa chocolate, of course.

Here’s how to achieve your delicious white chocolate masterpiece…

P.S. We’ve given you two options for your white chocolate — our Rose and Pistachio Chocolate Bar (for a delicate and subtly nutty taste)

or our Candy Cane Peppermint White Chocolate Bar (for a nostalgic Christmas flavour).

White chocolate yule log recipe

To make your white chocolate log, you’ll need the following ingredients:

For the sponge:

• 4 large eggs
• 100g caster sugar
• 65g self-raising flour
• 40g cocoa powder
• Icing sugar

For the white chocolate ganache topping:

• 300ml double cream
• 300g white chocolate — use four packs of our Rose and Pistachio Chocolate Bar or Candy Cane Peppermint White Chocolate Bar. Because of our tree-planting scheme, this also means that four trees will be planted for every yule log you make!

For the cream filling:

• 300ml double cream, whipped

Method

Here’s how to make your white chocolate yule log.

Sponge

1. Preheat your oven to 200℃ (400℉/Gas 6) and lightly grease a 33x23cm Swiss roll tin, and line it with non-stick baking paper.
2. To make the sponge, whisk the eggs and sugar together in a large bowl using an electric hand whisk. Stop when the mix is pale, light, and frothy. 
3. Then, sift the flour and cocoa powder into the bowl. Using a spatula, fold the mix together until all ingredients are incorporated. Try not to beat the air out of the mixture!
4. Pour the batter into your prepared tin. Bake in the oven for 8-10 minutes or until well-risen and firm to the touch.
5. Place a piece of parchment that is bigger than the Swiss roll tin onto your work surface. Then, dust with a generous amount of icing sugar. Take the fully baked cake out onto the paper.
6. Cut a score mark 2.5cm in along one of the longer edges. Starting with this edge, start to tightly roll up your sponge using the paper. The paper will be on the inside. Sit the roll on top of its outside edge to let it cool completely. While it is cooling, you can make your white chocolate ganache topping.

White chocolate topping

1. Heat the cream in a pan, though not too hot that you can’t touch it comfortably. Remove from the heat and add your Love Cocoa chocolate, stirring it as it melts. 
2. Let it cool to room temperature before putting it in the fridge to firm up. It needs to be thick in order to pipe it!
3. Uncurl your cooled-down Swiss roll and remove the paper. Then, spread the whipped cream over the top and re-roll tightly. 
4. Cut a quarter of the cake off from the end on the diagonal, then move it to the middle of the log to make a branch.
5. Put your white chocolate icing into a piping bag fitted with a star nozzle. You can then pipe long, thick lines along your log cake. Cover it completely, so it looks like tree bark, including each end. You can also use a palette knife or fork to add the icing with a rough bark texture.
6.  You can add some holly as a garnish or serve on its own.