No-Bake Chocolate Mocha Yule Log Recipe

Difficulty: Intermediate
Servings: 6 to 8
Nutritional Information per Serving (1 of 8): Calories 580, Total Fat 45 g, Saturated Fat 28 g, Carbohydrates 47 g, Dietary Fiber 4 g, Sugar 40 g, Protein 5 g, Cholesterol 101 mg, Sodium 46 mg
Total Time: 5 hr 30 min (including chilling and setting)
Active Prep Time: 1 hr

Transform your holidays with this stunning no-bake chocolate yule log, where rich coffee-infused whipped cream meets silky ganache for an irresistible centerpiece. Whip it up ahead for stress-free entertaining and watch it steal the show!

Ingredients

3 cups heavy cream
1/3 cup powdered sugar, plus extra for decoration
2 tablespoons instant espresso powder
40 chocolate wafer cookies (e.g., Nabisco Chocolate Wafers)
12 ounces semisweet chocolate, chopped
Fresh mint leaves, for garnish
Fresh rosemary sprigs, for garnish
Fresh cranberries, for garnish
7 store-bought white meringues, for decoration
6 marshmallows, for decoration
Cocoa powder, for dusting

Preparation Steps

In a large bowl, whip 1 1/2 cups of the heavy cream, powdered sugar, and espresso powder with an electric mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.
On one side of 39 chocolate wafer cookies, spread a heaping tablespoon of the whipped cream (clean the spatula between dollops). Smooth the cream over the cookies using a small offset spatula. Stack 5 cookies together. Repeat this process with the remaining cookies (including one without whipped cream on top) until you have eight stacks total. Note: one stack will have a cookie with no whipped cream on topthis will become the top piece.
Create the log by laying out a 20-inch piece of plastic wrap on your workspace. Place one cookie stack on its side along the plastic wrap. Press the remaining 7 cookie stacks end to end, finishing with the top stack, forming a long cookie log about 15 to 18 inches in length. Wrap it tightly in the plastic wrap and refrigerate for at least 4 hours or overnight.
While chilling, prepare the ganache: Put chopped chocolate in a medium bowl. Heat the remaining 1 1/2 cups of heavy cream in a small saucepan until boiling, then pour over the chocolate. Let it stand 10 minutes, then stir until smooth. Transfer to an electric mixer bowl and chill about 30 minutes until completely cooled. Just before frosting, whip the ganache briefly (30 to 45 seconds) until it lightens in color and becomes spreadable. Avoid overwhipping to prevent graininess.
Cut a 2- to 3-inch diagonal slice from the top of the log and position it at an angle on the log to form a branch. Coat the entire log with ganache. Heat a metal fork and, using short strokes with the tines and back of the fork, create a bark-like pattern on the ganache's surface.
To craft mushrooms: Using a rasp grater, shave the tops of 6 meringues until smooth and rounded like mushroom caps. Smooth further with a damp finger. Mix 2 tablespoons of powdered sugar with 1/4 teaspoon water to create a sugar glue. Dab some glue on the meringue bottoms and affix a marshmallow as the stem. To shorten stems, cut marshmallows in half. Let mushrooms set for 30 minutes until hardened. Dust caps with cocoa powder.
Decorate the cake with mushrooms, rosemary sprigs, mint leaves, and cranberries. Shave remaining meringue over the top to create a snowy effect. Slice diagonally for serving.