Chocolate hazelnut yule log with meringue mushrooms
Challenge budding little MasterChefs to create this chocolate hazelnut yule log decorated with meringue mushrooms. It's a perfect Christmas centrepiece.
Chocolate robins' nests
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs chilling
- Easy
- Serves 12
Skip to ingredients
- 100g milk chocolatebroken into pieces
- 100g dark chocolatebroken into pieces
- 100g cornflakes
- icing sugarfor dusting
You’ll also need
- paper cupcake cases
- decorative robinsoptional – find these in stores with the Christmas decorations
Nutrition: Per serving
- kcal129
- fat6g
- saturates4g
- carbs16g
- sugars8g
- fibre1g
- protein2g
- salt0.1g
Method
step 1
Line a 12-hole muffin tin with paper cases. Melt all the chocolate in a small heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Or, do this in 20-second bursts in the microwave.
step 2
Tip the cornflakes into a large heatproof bowl and pour over the melted chocolate. Stir well to coat. Spoon the mixture into the paper cases, making a gap in the middle of each using the back of the spoon to create a nest. Chill for 2 hrs to set.
step 3
Dust the nests with icing sugar and sit a robin decoration in the centre of each, if you like (remove before eating). Will keep in an airtight container for three days.
