Prep 15 mins
Cook 8 hrs
An easy to make modern take on the classic bûche de Noël.
- 20 round red- and white-striped hard peppermint candies
- 2 3⁄4 cups heavy cream
- 1⁄2 cup confectioners' sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon peppermint extract
- 36 nabisco famous chocolate wafers
- 1⁄4 cup cocoa powder, sifted
- Chop candies in food processor until crushed but not ground. With electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Fold crushed candy into peppermint cream.
- Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
- Place cookie stacks on sides and put them together end to end, making one 16-inch log. A plain stack without cream on top wafer should be placed at end. Wrap log in plastic and freeze until firm, at least 5 hours.
- With electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form.
- Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside.
- Transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with remaining cocoa cream.
- Drag tines of fork down length of log to simulate bark.
- Freeze until firm, at least 3 hours.
- Let stand at room temperature for 20 minutes before serving.