- 250 g Lurpak cow milk butter
- 220 g icing sugar
- 150 boiled or candied chestnuts
- 200 g snowball cookies – kourabiedes
- 60 g cocoa powder
- 40 ml brandy
In a bowl, add icing sugar and cocoa powder, and whisk together until combined.
Next, melt the butter in a pot over low heat. Make sure you keep the butter from burning.
Then, transfer the butter into the bowl with powdery mixture, and whisk until it forms into a glossy ganache.
Right after, cut the snowball cookies into pieces. Add the crumbled snowball cookies, chestnuts, and brandy into the ganache and mix with a mariz until completely incorporated.
Afterwards, line a rectangular cake pan with plastic wrap and transfer the mixture into it.
Also, cover the top with the plastic wrap, and refrigerate for 2-3 hours.
When the yule log is ready, remove the plastic wrap, and garnish with chestnuts and icing sugar.