This timeless Classic – Chocolate Chippie Log, is a recipe to treasure and never forget!
I have no idea what to call this recipe, in fact some of the suggestions from those who recall it from their younger days were, Tipsy Cake, Christmas Log, Sherry Log and my favourite ‘Grog Log’. In Australia they call it Chocolate Ripple Cake and I also have posted a Gingernut version which people fondly remember!
In our family we have always called these sorts of biscuits Dumpty Doos, so I was tempted to call it that instead! lol But Chocolate Chippie Log will do.
No matter what you call it so many people remember this from when they were young, some still make it, others have never heard of it, but it was an absolute classic in the 1970’s and 80’s and then seems for most to have been forgotten, overtaken by the whatever became the dessert of the day.
So it is time for a revival of sorts so what better time than Christmas this year. It is such a quick dessert to assemble, it is basically just whipped cream, some sort of liquid to dunk the biscuits in then a bit of assembly – then the hard part which is patience!
You need to let the log sit for at least 6 hours – preferably overnight – to allow the biscuits to soften with the cream for maximum deliciousness.
So a little about what I like to call the “dunking” liquid. I cannot think of a fancy name so lets just call it that. The options are absolutely endless! Especially with the chocolate chip biscuits, you can use anything from orange juice, brandy, sherry, rum, coffee, Baileys or Kahlua, blackcurrant juice even lemonade!
The biscuits will take on a little of the flavour and it adds to the softening process. Some people even add a hint of booze to the cream, so it really is up to you to make this recipe your own. Some of course do not dunk them in anything, preferring just the biscuit and cream, either is lovely
I recently learned a little trick from my Mum about how to keep cream a little more stable – and that is to add some Vanilla Instant Pudding to the cream. What this does is add some stability to the cream, which is especially good when you are leaving it overnight. But if you want the soft lusciousness of real deal whipped cream then leave it out. I will give you tips for both below.
I can honestly say as someone who does not even like whipped cream as a child, and certainly wasn’t in a hurry to try sherry I don’t think I ever ate it – but I definitely remember my Mum making this and taking it to parties. But an indication of just how old this recipe is when I sent her a photo of my version the other day she had to take a minute to remember HOW she used to make it!
There is also this lovely Gingernut Log version, which I have drizzled over a toffee dessert sauce – divine combo!
So on with the recipe, it’s easy, you can jazz it up however you like. The topping here is some freeze dried raspberries and grated dark chocolate, but you can make it your own by adding fresh berries, chocolate, chocolate chips, M&M’s, you name it! Just be sure to keep the boozy ones away from the kids. And in the efforts of full disclosure I must admit I forgot the dunking step when I made this! Still was delicious but I definitely recommend dunking.
Enjoy this easy recipe for Chocolate Chippie Log
And there you have it! A Kiwi & Australian Classic. I have also uploaded my Gingernut Log version so be sure to try them both out to see which one you prefer more!
Thank you so much for stopping by to check out my latest recipe. I hope that you try this one at your next special occasion and help revive this classic recipe.