Ingredients
Scale
- 3 large peppermint candy canes, crushed*
- 2 cups heavy cream
- 1/2 cup powdered sugar, divided
- 1 teaspoon pure vanilla extract, divided
- a few drops of peppermint extract
- 30 Nabisco Famous Chocolate Wafers
- 3 tablespoons unsweetened cocoa powder
- meringue mushrooms for garnish
- *I found it easiest to use a food processor to crush (but not completely pulverize the candy canes.)
Instructions
- First make the peppermint cream. In the bowl of an electric stand mixer fitted with a whisk attachment, beat 1 cup of heavy cream with 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, and a few drops of peppermint extract. Beat to soft peaks. The whipped cream should hold its shape but still be pillowy smooth. Stir in the crushed peppermint candy and place the whipped cream in a medium bowl.
- Lay out 30 chocolate wafers. Spread 1 heaping tablespoon peppermint cream onto a chocolate wafer. Top with another wafer and repeat 4 more times to produce a stack of 6 wafers with cream in between each cookie. Make 5 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
- Lay cookie stacks on sides and press together end to end, making one log about 14-inches long Wrap log in plastic and freeze until firm, at least 5 hours or up to 1 week. The cookies will soften slightly as it freezes with the peppermint cream.
- While the log freezes, make the chocolate whipped cream. In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining ¼ cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form. The whipped cream should hold its shape but still be smooth when spread. Less is more.
- Cut 2-inch piece diagonally from other end of frozen log and set aside.
- Transfer frozen cake to serving platter. Spread the chocolate whipped cream over the cookie 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 cocoa cream.
- Drag tines of fork down length of log to simulate bark. Freeze until firm, at least 3 hours or up to 2 days. Before serving, let stand at room temperature for 20 minutes. Garnish platter with meringue mushrooms and, just before serving, dust generously with powdered sugar.
Notes
Adapted just slightly from America’s Test Kitchen.