Crepe Christmas Log with Amaretti
- 6 Marcel's Double Love Sweet or Ooh La La Gluten Free Crepes
- 125g chopped quality Chocolate 70% cocoa mass
- 150ml cream
- 1 dessertspoon of quality Dutch Cocoa Powder
- (Optional) splash of Crème de Cacao
- 300ml whipped Cream
- A handful of crushed Amaretti Biscuits
Glossy Butter Ganache:
- 120g cream
- 200g quality chocolate 70% cocoa mass
- 50g unsalted butter (very soft)
- (Optional) 45ml Cointreau, Grande Marnier or Crème de Cacao
You will be making a ‘sheet’ of crepes which will be covered in a thin layer of chocolate mousse. This will be then rolled up and napped in a glossy chocolate ganache and decorated with chocolate leaves.
Method For the Log Roll
- Lay a clean tea towel on a flat surface and then cover this with a double thickness of cling film.
- Arrange the crepes, lacy side down, in a 2X6 fashion and overlapping slightly.
- Place the 100mls cream, chocolate, cocoa and alcohol if using in a large bowl over a pan of simmering water.
- Stir until just melted and remove from the heat. Allow to cool to blood temperature.
- Quickly fold through the whipped cream and immediately spread evenly over the crepes.
- Sprinkle with the crushed amoretti biscuits.
- Allow it to sit for a few minutes to firm then gently roll the crepes up, leaving the cling film still lying flat on the tea towel. Start from the edge closest to you and roll away from you.
Method for the Ganache
- Stirring with a whisk, carefully melt the cream into the chocolate over a pan of steaming water until the chocolate is only just melted.
- Be careful not to let it get too hot, it should only feel a little warmer than blood temperature.
- Gently stir in the softened butter & then the (optional) alcohol.
- Allow the ganache to cool down on the bench, stirring occasionally until it is a good coating consistency. Spoon evenly over the chocolate log & then chill until ready to serve.
- Decorate with chocolate leaves, cherries and more crushed amoretti biscuits.
- Chocolate leaves can be made easily by brushing melted compound chocolate onto the backs of mint leaves & then peeling away the leaf when the chocolate has set.