The Chocolate Trunk is an accessible dessert that combines soaked cookies with a rich mascarpone and hazelnut cream, in a smooth chocolate coating. This creation is ideal for festive occasions or special gatherings, and it’s suitable for both adults and children. Despite its striking presentation, the recipe is straightforward, allowing anyone to create a dessert worthy of celebration.
What Is a Chocolate Trunk?
The Chocolate Trunk is a no-bake dessert inspired by traditional European Yule logs and fridge cakes. It consists of cookie layers softened with milk and brandy, stacked and coated with a creamy mascarpone-hazelnut mixture, and finished with a glossy chocolate shell. This dessert combines textures, soft, creamy, and slightly crunchy, making it a crowd-pleaser. Similar layered fridge cakes have been enjoyed across Europe for decades, often decorated to resemble logs or festive trees.
Pro Tips for the Best Chocolate Trunk
- Soak cookies carefully to avoid falling apart while still absorbing flavor.
- Build each cookie tower with uniform height for a stable log structure.
- Chill between steps, as refrigerating helps the log hold its shape and keeps the chocolate coating smooth.
- Add texture by using a fork to create bark-like lines for a realistic appearance.
Frequently Asked Questions
Can I make this dessert without alcohol?
Yes, you can skip the brandy entirely. The soaking mixture will still soften the cookies effectively. To maintain flavor, you can add a splash of vanilla extract or almond essence instead. This ensures the dessert remains rich without the alcohol content.
What type of cookies are best for Chocolate Trunk?
Round tea biscuits or plain cookies work best because they soften evenly without breaking apart. Avoid overly soft or crumbly cookies, as they may disintegrate during assembly, and using sturdier biscuits ensures a clean, structured dessert that slices beautifully.
Is Chocolate Trunk similar to chocolate salami?
While both desserts are no-bake and chocolate-based, they differ in structure. Chocolate salami is typically mixed and rolled, while Chocolate Trunk is layered and shaped like a log. The result is a more visually elegant dessert with defined layers and a bark-like exterior.
Can I Freeze Chocolate Trunk?
Yes, Chocolate Trunk freezes well for up to one month, just wrap it tightly in plastic wrap and store it in an airtight container. When ready to serve, thaw overnight, and freezing does not compromise the creamy filling or the chocolate coating if handled properly.
How to Store Chocolate Trunk
Store leftover Chocolate Trunk in the fridge, covered, until serving to prevent the chocolate from softening. If your kitchen is warm, avoid leaving it at room temperature for long periods.
Ingredients
How to Make Chocolate Trunk
Mix milk, cinnamon, and brandy in a bowl until combined, and dip each cookie in the mixture.
Mix milk, cinnamon, and brandy in a bowl until combined, and dip each cookie in the mixture.
Mix mascarpone with hazelnut cream until smooth and creamy.
Mix mascarpone with hazelnut cream until smooth and creamy.
Place a soaked cookie on a plate, top with a tablespoon of filling, add another cookie, and repeat until the tower has 5–6 cookies. Let them rest briefly. Lay the towers horizontally on a tray to form a continuous log. Spread the remaining mascarpone-hazelnut mixture over the entire log, smoothing evenly, and refrigerate for 1 hour.
Place a soaked cookie on a plate, top with a tablespoon of filling, add another cookie, and repeat until the tower has 5–6 cookies. Let them rest briefly. Lay the towers horizontally on a tray to form a continuous log. Spread the remaining mascarpone-hazelnut mixture over the entire log, smoothing evenly, and refrigerate for 1 hour.
Melt the chocolate with the coconut oil, and pour the melted chocolate over the chilled log.
Melt the chocolate with the coconut oil, and pour the melted chocolate over the chilled log.
Refrigerate the log for 1 hour and use a fork to draw lines on the chocolate surface to mimic tree bark, then chill for 30 minutes.
Refrigerate the log for 1 hour and use a fork to draw lines on the chocolate surface to mimic tree bark, then chill for 30 minutes.
Slice, arrange as desired, and dust with powdered sugar.
Slice, arrange as desired, and dust with powdered sugar.
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