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Tips & tricks

Christmas roulade with festive topping

Here's how you do it:

Take your chocolate roll to the next level with homemade whipped chocolate cream and Christmas cookies on top.

To make the chocolate cream, heat 2 dl of whipping cream to just below a boil, then add 200 g of chopped dark chocolate to the hot cream. Stir with a spoon until the chocolate has melted and the cream is smooth and uniform.

Refrigerate the chocolate cream for a couple of hours to let it set. Then whip the cream with an electric mixer until it becomes light and fluffy.

Transfer the whipped chocolate cream to a piping bag fitted with a star tip, and pipe delicate swirls onto the chocolate roll. Place small Christmas cookies on top, spacing them among the chocolate cream, to complete the festive Christmas look.

Now you've transformed your chocolate roll into a decorative Christmas log, ready to be placed on the Christmas dessert table.

Theme:

The cake in this tip:

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Christmas Swiss Roll with cocoa cream

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