This No-Bake Chocolate Biscuit Buche de Noel (Yule Log) is an amazing no-bake dessert that’s easy to make for Christmas or New Year’s Eve. It consists of a chocolate biscuit roll with a coconut cream cheese filling and a chocolate ganache on top. It’s simply decorated with coconut sprinkles resembling snowflakes, fresh mint leaves, and sugar-coated cranberries.
Here’s how to make this no-bake Buche de Noel Chocolate Chip Cookie.
The recipe for this Buche de Noel is very simple and quick. First prepare the chocolate chip cookie layer. To do this, grind the digestive biscuits into crumbs. Prepare chocolate syrup with sugar, cocoa powder, butter and water. Allow to cool slightly and mix with the biscuit crumbs.
For the white filling, mix the cream cheese with powdered sugar, vanilla extract and grated coconut.
Roll the chocolate chip cookie layer into a thin rectangle. Spread the coconut cream cheese filling on top. Roll into a roll and let set in the fridge for about 2 hours.
Cut a section diagonally from one end and place the small piece with the diagonally cut side to the side of the roll.
Prepare the chocolate ganache and let cool until thickened. Spread the ganache on top and sides of the Buche de Noel. Use a bifurcation to create lines to make them more like a branch.
Sprinkle with coconut flakes and decorate with fresh mint or rosemary and sugar-coated cranberries.
I hope you will try this amazing no-bake Buche de Noel Chocolate Chip Cookie. Tag me on Instagram if you do this and wish you all happy winter holidays.
For more Buche de Noel ideas, you might also like this Chocolate Coconut Buche de Noel, which features a chocolate sponge cake filled with white chocolate and mascarpone frosting, enriched with caramelized coconut for added flavor and texture. This gingerbread orange cake roll is bursting with the flavor of Christmas. For a delicate Buche de Noel idea, you might like this Festive Cranberry White Chocolate Meringue Roll.
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No-Bake Chocolate Chip Cookie Bûche De Noël (Yule Log)
This No-Bake Chocolate Biscuit Buche de Noel (Yule Log) is an amazing no-bake dessert that’s easy to make for Christmas or New Year’s Eve. It consists of a chocolate biscuit roll with a coconut cream cheese filling and a chocolate ganache on top. It’s simply decorated with coconut sprinkles resembling snow, fresh mint leaves, and sugar-coated cranberries.
chocolate chip cookie layer
- 14 oz 14 oz (400 g) digestive biscuits
- 1/2 Cup (100g) sugar
- 1/4 Cup (30 g) unsweetened cocoa powder
- 2/3 Cup (160 mL) water
- 5 tablespoon (70g) butter
- 1 tsp (5g) Rum Extract
Coconut cream cheese filling
- 10 oz (300 g) cream cheese
- 2 cups (140 g) dried unsweetened coconut
- 1/2 Cup (60 g) powdered sugar
- 1 tsp (5g) Vanilla Extract
- 4 oz (120 g) semi-sweet chocolate
- 1/2 Cup (120 ml) whipping cream
- grated coconut
- Fresh mint or rosemary
- Cranberries coated in sugar
Prepare the chocolate chip cookie base.
Place the cookies in the bowl of a food processor and grind until crumbs form.
Prepare the chocolate syrup. In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water while stirring to combine well. Add the butter and heat over medium heat. Bring to a boil for about 5 minutes, stirring constantly. Remove from the heat and let cool slightly for about 10-15 minutes.
Add rum or vanilla extract. Pour the syrup over the cookies and mix well with a spatula or spoon.
Prepare the coconut cream cheese filling.
In a medium bowl, mix cream cheese with powdered sugar and vanilla extract. Add the coconut and mix to combine.
Place the chocolate biscuit base between two layers of cling film and roll it out with a rolling pin to form a 25 x 40 cm rectangle.
Remove the plastic wrap on top.
Gently spread the coconut mixture over the biscuit-chocolate layer.
Using the cling film, carefully roll into a roll from below.
Refrigerate for at least 2 hours to set.
Prepare the chocolate ganache.
Place the chocolate and heavy cream in a heatproof bowl and place over a saucepan of simmering water. Melt over low heat.
Let cool at room temperature until thickened.
Remove the plastic wrap from the tree trunk. Cut off the ends of the trunk.
Cut a piece about 10 cm long from one end. Cut the section diagonally at one end.
Place the log and section on a serving platter.
Lay the small piece with the diagonally cut side against one side of the roll to form a branch.
Spread the ganache over the top and sides of the cake. Leave the cut ends uncovered.
Draw lines on the ganache with a fork.
Sprinkle coconut flakes.
Decorate Buche de Noel with fresh mint or rosemary and sugar-coated cranberries.
Portion: 1 serving of 20Calories: 248kcalCarbohydrates: 24GProtein: 3.2GFat: 16.6GSaturated Fatty Acids: 9.5GSodium: 170mgPotassium: 80mgFiber: 2.3GSugar: 11.7GCalcium: 17mgIron: 1mg