White Chocolate Log
- (Makes 2 logs about 15cm in length)
50g gingerbread roughly chopped ( I used offcuts from gingerbread houses)
10g rice bubbles (optional)
280g white chocolate, melted
60g dried cranberries
100ml cream, heated
Mix the melted chocolate into the warmed cream and then add the remaining ingredients. Fold gently. Cut 2 pieces of baking paper and divide the mix in two and place onto each piece and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. Remove from the fridge before serving and allow to soften before cutting. Serve as a little after dinner treat, with coffee, a glass of port or brandy, or on a grazing board.