Ingredients
Scale
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- ½ tsp gluten-free baking powder
- Pinch of salt
- ½ cup heavy cream or coconut cream (chilled)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup dark chocolate chips (gluten- and dairy-free if needed)
- 2 tbsp coconut cream or butter alternative
- Optional: powdered sugar, mini rosemary sprigs or berries, edible glitter or chocolate shavings
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk eggs and sugar until light and fluffy.
- Gently fold in cocoa powder, vanilla, baking powder, and salt.
- Spread batter evenly on the baking sheet and bake for 10–12 minutes.
- Let cool, then cut into small rectangles or squares.
- Spread whipped cream filling on each piece and gently roll or stack into mini logs.
- Coat each log with melted chocolate mixture.
- Chill for at least 30 minutes before serving.
- Decorate with powdered sugar, rosemary sprigs, berries, or edible glitter as desired.
Notes
You can make these logs dairy-free by using coconut or cashew cream for the filling and coconut cream for the chocolate coating. They store well in the fridge for up to 4 days or in the freezer (decorated or undecorated) for up to a month. Prep components ahead and assemble on the day of serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini log
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg