Servings: 6 people
Equipment
- 1 Whisk
- 1 Baking Tray lined with Baking Paper
- 1 Oven
- 1 knife
- 1 Bowl
- 1 Stovetop
- 1 Pot
- 1 Refrigerator
- 1 Freezer
Ingredients
CHOCOLATE BISCUIT
- 225 g Eggs
- 75 g Honey
- 120 g Caster sugar
- 75 g Finely ground almonds
- 120 g Plain flour
- 25 g Valrhona Dutched Cocoa Powder
- 7,5 g Baking powder
- 120 g Whipping cream 35%
- 75 g Melted butter
- 25 g Rum
- 45 g Valrhona Caraïbe 66% Dark Couverture Chocolate Feves
WHITE CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 150 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 75 g Milk
- 150 g Whipping cream 35%
MILK CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 105 g Valrhona Jivara 40% Milk Couverture Chocolate Feves
- 75 g Milk
- 150 g Whipping cream 35%
DARK CHOCOLATE MOUSSE
- 1 Gelatine sheet
- 90 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 75 g Milk
- 150 g Whipping cream 35%
Instructions
CHOCOLATE BISCUIT
- Mix together the eggs, honey and sugar.
- Sift together the almond flour, flour, Valrhona Dutched Cocoa Powder, and baking powder, then add to the first mixture.
- Incorporate the cream and melted butter.
- Add the rum followed by the melted Valrhona Caraïbe 66% Dark Couverture Chocolate Feves.
- Pour the mixture out into a baking tray lined with baking paper and bake in a pre-heated oven at 355°F (180°C) for approx. 15 minutes.
- Once the biscuit is baked and cooled, cut to your preferred size.
WHITE CHOCOLATE MOUSSE
- Rehydrate the gelatine in cold water.
- Melt the Valrhona Ivoire 35% White Couverture Chocolate Feves in a bain-marie or on a very low heat in the microwave, stirring very regularly all the while.
- Bring the milk to a boil and add in the gelatine.
- Stir until the gelatine melts.
- Combine one third of this liquid with the chocolate until a smooth, glossy, elastic mixture forms.
- Mix in the remaining liquid, carefully maintaining the texture.
- Your mixture should stay lukewarm all the while.
- Whip the cream until it is stiff and airy.
- Incorporate the ganache into the whipped cream.
MILK CHOCOLATE MOUSSE
- Follow the same steps as for the white chocolate mousse, but with the Valrhona Jivara 40% Milk Couverture Chocolate Feves.
DARK CHOCOLATE MOUSSE
- Follow the same steps as for the white chocolate mousse, but with the Valrhona Guanaja 70% Dark Couverture Chocolate Feves.
Assembly and finishing
- Make the biscuit and leave to cool.
- Cut into rectangles of the same size as your yule log mould.
- Make the IVOIRE 35% mousse and pour into your yule log mold.
- Place in the freezer until the mousse is completely frozen.
- Make the JIVARA 40% mousse and pour over the IVOIRE 35% mousse, then put the log back in the freezer until completely frozen.
- Lastly, make the GUANAJA 70% mousse and layer into your yule log.
- Lay the biscuit over the top and freeze.
- Once the yule log is completely frozen, turn out, decorate and leave to defrost for at least 6 hours in the refrigerator.
- Serve this yule log straight out of the refrigerator.
- There is no need to get it out in advance, as chilling helps to develop its many aromas.