Wedgewood Chocolate Cherubs & Macalettes Christmas Log Recipe
125 g butter
¼ cup dark caramel sugar
200g dark chocolate, roughly chopped
4x Chocolate Orange Wedgewood Nougat bars, frozen then chopped into little pieces
180g Wedgewood Original Cherubs shortbread biscuits
1 Tbsp spoon dark cocoa powder
½ cup roasted hazelnuts, roughly chopped
¼ Tsp freshly ground nutmeg
½ cup dried cranberries
50ml Good quality brandy
100g of marmalade
1 packet of Wedgewood Mochaccino Macalettes
Icing Sugar for dusting
The ultimate Christmas gift or treat for the Christmas table
Soak the cranberries in the brandy overnight in the fridge.
The next day melt your butter and sugar gently in a saucepan, once completely melted, allow to cool slightly then whisk in the eggs. Put the saucepan back on the heat and whisk until the sugar eggs and butter have combined to form a smooth caramel. This will take about 2 minutes. Take off the heat and stir in the dark chocolate. Once melted, stir in the cranberries and brandy, as well as the marmalade. Allow the mixture to cool in the fridge for about 30 minutes. Meanwhile, blend the cherubs in a blender and then add the corn flour, cocoa, hazelnuts, nutmeg and Wedgewood Dark Chocolate and Orange nougat and continue blending until it resembles a crumbly mix. Now on a low setting, add in the dark chocolate mixture that has been cooling in the fridge. Ensure all ingredients are mixed-together well and move to a bowl and place in the fridge for 15 minutes.
Remove the mixture from the fridge, dust a clean work surface with icing sugar and then roll the mixture into a sausage, about 30cm long. Once rolled, push the Macalettes into the roll, spacing them evenly. Roll once again to ensure the Macalettes are covered and hidden. Now place a 50cm length of cling wrap and wrap it up tightly. Leave to chill in the fridge for at least 3 hours. Keep in the fridge until ready to serve.
Serve on a plate with a sprinkling of icing sugar for an after-dinner treat!
With love from the Wedgewood Team x
April 2020 -
- - Gilly’s Moist Choc-A-Block Cake
- - Wedgewood Mother’s Day Mochaccino Macalettes Cake
- - Wedgewood Salted Caramel Sauce
- - Day 35 – Artisanal white bread recipe
- - Day 30 – almond, date & apricot snack bars
- - Super Duper Double Chocolate Hideaway Cake
- - Gogo’s Coffee Cake
- - Day 13 – Victoria Sandwich Cake
- - Day 9 – 2 recipes in 1!
- - Day 8 – The Ultimate Brownies
- - Day 7 – Lemon Meringue Pie
- - Day 6 – Gilly’s simple bread recipe