CHEATS' WHITE CHOCOLATE LOG, An Indulgence

We can all use a bit of help from our supermarket friends, for our friends, and this white chocolate log is very friend-centric

Cheats' White Chocolate log, with easy home-made ganache
'The ganache turns this into something very special.' Taster

When the pressure's on - or making a dessert just seems too much of a faff  - a supermarket Swiss Roll, smothered in easy make-at-home chocolate ganache makes a great impression.  

It is incredibly easy to put together and guests will clamour for more.  

You can tart up the flavour by brushing the sponge with liqueur and adding lots more booze to the ganache -- though of course the alcohol is optional.

67 normally uses an M&S Chocolate Swiss Roll with dark or milk chocolate ganache.  But newer models like Passion Fruit Swiss Roll and Peach Swiss Roll catch the eye and entice the tastebuds.  

There is, of course, absolutely no reason why any household shouldn't have all three at the same table!

The cost of the Swiss Role is not onerous but the ganache is a little extravagant.  However, there's enough to cover two logs -- and it keeps in the fridge for a week.  The frugal will be happier with simple buttercream icing.  

Cost: £6 (half that if using buttercream)
Serves: 6

Ingred:
   1 supermarket Swiss Roll filled with cream or flavoured filling 

    couple of tablespoons orange liqueur/brandy/white grape juice/concentrated orange juice (opt)
   
Ganache
    225gm/8oz white cooking chocolate* 
     180 ml double cream

Garnish: fresh berries (opt)

Method:

1. Chop chocolate finely (if you're lucky enough to find cooking chocolate in the form of chips, even better); set aside
2. Heat cream over med high in a small heavy bottomed saucepan; watch it carefully; don't let it boil.  When you see steam rising and tiny bubbles around the outer edge of the cream, it is ready.
3. Turn heat off; add chocolate in quarters, whisking each time, making sure the previous addition has melted into the cream before adding the next
4. When all is incorporated take off the heat, pour into a heatproof bowl & cover with clingfilm.  
5. Allow to cool a little; refrigerate at least a couple of hours
6. When ganache has begun to firm up; add flavouring; whisk with electric beaters until thick and soft-textured.
7. Brush top of Swiss roll with alcohol
8. Apply whipped ganache to the top and sides of swiss roll; including the ends if you like but exposing the swirl is attractive; use a fork to make the icing look like bark
9. Refrigerate until ready to serve

Comments:

'M&S Swiss Rolls are a regular if infrequent treat in my household and the chocolate ganache covering lifts it into luxury class.  Ace!' Retired writer

Tips:

• chocolate ganache is made in the same way as  white chocolate ganache
• if you prefer a shiny glaze, don't beat the mix; place the cake on a cooling rack over a lined baking tray; pour over the slightly cooled ganache, collecting the bits underneath to use elsewhere

*White Baking Chocolate: Waitrose £2.50/180gm plus other brands ( Menier is a little bitter); Amazon White Swiss Chocolate câllets (buttons), min. 400gm 

                      

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.