o fit a 12-inch yule log with two 'knots.'
On
long, thick log.
Frost the entire log with Cool Whip
oiling. Remove from heat. Add chocolate, stirring until smooth. Refrigerate until
ou go to make a log.
(I sometimes make them
owdered sugar on top. Wrap log in plastic wrap. Refrigerate until
>Chocolate
For the dark chocolate ganache, bring the cream to
lour mixture.
Melt the chocolate in a small saucepan over
ntil pale and fluffy. Combine chocolate and coffee in small saucepan
ack.
Melt the shortening & chocolate chips, stirring to mix smoothly
tablespoon peppermint cream on chocolate wafer. Top with another wafer
nd sugar until creamy. Add chocolate and 3 tbsp hot water
erving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and
e filling, put the white chocolate in a small heatproof bowl
or the frosting: Place the chocolate in a food processor. Bring
Whip chilled cream in deep bowl with chilled beaters.
Beat only until soft peaks form.
Do not overbeat.
Fold in extract. Spread the whipped cream on one wafer at a time, sticking together to form a roll.
Use the same serving dish you wish to use.
Save wafers for the \"knot\".
tick parchment.
Melt the chocolate either in the microwave or
aking parchment.
Melt the chocolate in a bowl over a
nd stir in chocolate chips. Let stand until chocolate softens, about 3
r>PREPARING THE FROSTING: Melt chocolate over low heat with the