Choco-Vanilla Log for Children – A base of whipped cream with fresh cheese, sometimes flavored with vanilla, sometimes flavored with cocoa … Add crunchy chocolate cookies, and voila! A recipe for children … but also for parents!
Choco-Vanilla Log for Children
A base of whipped cream with fresh cheese, sometimes flavored with vanilla, sometimes flavored with cocoa … Add crunchy chocolate cookies, and voila! A recipe for children … but also for parents!
- 40 cl Whole liquid cream 30%
- 70 g Granulated sugar
- 300 g Philadelphia
For the vanilla whipped cream:
- 1 C coffee Liquid vanilla extract
For the chocolate whipped cream:
- 1-2 tsp soup Cocoa Powder
For mounting :
- 2 cans (about 250 g) Chocolate cookies type FINGERS
For the chocolate sauce:
- 12 cl Whole liquid cream
- 40 g Half-salt butter
- 60 g Honey
- 150 g Dark chocolate
For the decor:
- 1 handle MALTESERS
- 1 handle White chocolate balls
he day before, the whipped cream: pour the liquid cream in a large bowl and set aside 20 min in the freezer (important step so that the cream is very cold).
Add the fresh cheese and whip up with a whisk or by hand. Gradually add the powdered sugar. The whipped cream should be quite firm.
Divide the whipped cream into two parts, in two different bowls: perfume some of the whipped cream by adding the liquid vanilla, and the other chocolate by adding the cocoa powder. Whisk delicately to prevent the whipped cream from falling again.
Line the inside of the cake mold with food film.
Assembly: line the bottom of the mold with half of the vanilla whipped cream. Place the FINGERS cookies aligned lengthwise and across the entire width of the mold, avoiding sticking them to the walls. Add the chocolate whipped cream, a new layer of cookies, and a last layer of vanilla whipped cream. Finish with a layer of cookies.
Reserve in the freezer for 1 night.
The same day, prepare the chocolate sauce: prepare a bowl with the chocolate bar broken into small pieces. Bring the butter, honey and cream in a saucepan. Pour this mixture over the chocolate tiles, and let it melt, mixing gently with a spatula.
Let the sauce cool down and pour it over the log. Decorate the log with chocolate balls, and reserve in the freezer for 1 to 2 hours.
To serve: precut slices 1.5 to 2 cm thick, using a sharp knife, right out of the freezer. Place the log pieces in dessert plates, and allow to cool for 15 minutes before serving.