Mint Slice Refrigerator Chocolate Log

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated. NOTE what we call biscuits are known as cookies in USA."

Original is 8-10 servings


  • Serving Size: 1 (9551.3 g)
  • Calories 12316.3
  • Total Fat - 363.2 g
  • Saturated Fat - 226.1 g
  • Cholesterol - 1270.2 mg
  • Sodium - 9299 mg
  • Total Carbohydrate - 1978.1 g
  • Dietary Fiber - 179.4 g
  • Sugars - 1760.2 g
  • Protein - 328.6 g
  • Calcium - 10870.5 mg
  • Iron - 31.2 mg
  • Vitamin C - 43.2 mg
  • Thiamin - 5.6 mg

Step by Step Method

Step 1

To make peppermint cream, beat cream in a small bowl of an electric mixer until soft peaks form.

Step 2

Finely chop half the biscuits, reserving remaining biscuits for decoration and then fold chopped biscuit into cream.

Step 3

Spread 3/4 cup of the peppermint filling into a 4cm x 38cm long strip down the centre of a large, rectangular serving plate.

Step 4

Place milk in a shallow dish and dip two chocolate biscuits into milk, then sandwich together with 1 level tablespoon filling.

Step 5

Stand upright on its edge in the cream at one end of the plate.

Step 6

Working with one biscuit at a time, dip into milk, then spoon 1 level tablespoon filling over one side and press against biscuits on plate and repeat with remaining biscuits, milk and filling to form a log-shape.

Step 7

To make chocolate filling, place chocolate and 1/2 cup of the cream in a large heatproof bowl, sitting over a saucepan of simmering water and stir until smooth.

Step 8

Remove bowl and refrigerate, stirring every 5 minutes for about 15 to 20 minutes, or until slightly thickened.

Step 9

Meanwhile, beat remaining cream in a small bowl of an electric mixer until soft peaks form and then fold into chocolate mixture.

Step 10

Spread chocolate cream evenly over top and sides of the log and refrigerate, covered, overnight.

Step 11

To serve, coarsely chop reserved biscuits and sprinkle over top of log and cut diagonally into 3cm thick slices.


  • Log needs to be refrigerated overnight to allow biscuits to soften. If chocolate cream is too firm for reserved biscuits to stick, heat a palette knife under hot water then spread over top of cream to soften.

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