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Logs of Tree trunk dessert with chocolate & whisky

This holiday season, 'sharing' takes center stage. Eating together is simply the most enjoyable. During Christmas dinner, a dessert placed in the middle of the table is perfect for sharing.

For our chefs, it was already a party in the kitchen when they got to go wild with BIG desserts. 

Ingredients

'sausage bags'
35gwhisky
3gSoaked leaf gelatin
300gCream
115gWhite chocolate
chocolate ice cream coating callets dark
white food coloring powder

a few drops of green food coloring
apple & cinnamon cookies

30gFlour
100gAlmond powder
100gFine sugar
400gPasteurized egg white
10fresh basil leaves

150gMelted butter
30gcocoa powder
150gEgg white
120gFlour
150gIcing sugar

175gsoft butter, diced
175gFine sugar
50gcacao nibs
2Eggs
50gcocoa powder
175gself-raising flour
65gespresso coffee

vanilla ice cream

Preparation

  1. Heat the cream with the whisky.
  2. Dissolve the gelatin in it.
  3. Pour over the white chocolate and mix well.
  4. Let cool and then whip until airy in the KitchenAid with the whisk attachment.
  5. Pipe this into sausage bags and twist the ends tightly.
  6. Freeze.
  7. Melt the ice coating callets.
  8. Remove the mousse from the rolls and skewer onto a satay stick.
  9. Dip once in the chocolate.
  10. Let thaw.
  11. Sprinkle a little white coloring powder on the melted ice chocolate.
  12. Brush the rolls with this to create the 'tree bark effect'.

  1. Crush the cookies into powder.
  2. Mix in a few drops of coloring.
  3. Spread the powder on a baking mat and let dry in an oven at 85°C.

  1. Mix all ingredients except the egg white in the KitchenAid.
  2. When everything is well mixed, add the egg white while mixing.
  3. Strain the mixture.
  4. Transfer to a siphon and charge with two cartridges.
  5. Let 'set' for at least 1 hour.
  6. Fill cardboard (coffee) cups halfway and microwave for 45 seconds on full power.
  7. Let cool and 'pull' into pieces of moss.

  1. Mix everything in the KitchenAid.
  2. Pipe thin strips onto a baking mat and bake for 8 minutes in an oven at 170°C.
  3. Shape the 'branches' immediately after they come out of the oven and let cool.

  1. Cream the butter with the sugar in the KitchenAid using the paddle attachment.
  2. Mix in the eggs one at a time.
  3. Mix the self-raising flour with the cocoa powder and cocoa nibs.
  4. Add to the butter mixture and beat well together.
  5. Finally, mix in 65 grams of espresso coffee.
  6. Fill a greased baking tin with the batter (about 1 cm thick).
  7. And bake at 150ÀöC for about 25 minutes.

  1. Crumble the chocolate 'soil' onto a plate.
  2. Place the logs on top.
  3. Sprinkle the 'moss' powder on top.
  4. Arrange the edible moss decoratively around it.
  5. Place some quenelles of vanilla ice cream in between
  6. Stick the edible branches among the whole.