Ingredients

How to make it

  • Pour cream into a bowl and add the icing sugar.
  • Whip the cream to the soft stage, don't let it get too dry.
  • Pour sherry or port into another small bowl for dunking the biscuits in.
  • Have a small but attractive platter ready to place the biscuits on and another small plate to start assembling your chocolate log.
  • Wash your hands.
  • Dunk your chocolate chip biscuit one at a time into the sherry or port, let it soak a little but don't let it go soggy.
  • Ice the biscuit with your cream mixture and place it onto the small plate.
  • Do this for about four or five biscuits and pile on top of one another.
  • When you have a mini log, place it on the platter vertically.
  • Keep repeating the above steps until all the chocolate biscuits are used and you still have half a mixture of cream leftover.
  • With the rest of the cream, ice the biscuit log with the cream.
  • Put into the fridge for at least a day before eating it or even the day before. I have put this in the freezer in small packages and let it thaw a wee bit and eaten it frozen. mmm

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