Valrhona Triple Chocolate Yule Log

Valrhona Triple Chocolate Yule Log

Made with Valrhona Ivoire 35% White Couverture Chocolate Feves
Cook Time: 15 minutes
Course: Dessert
Cuisine: French
Keyword: Mousse, Yule Log
Difficulty: Intermediate
Brand: Valrhona
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

WHITE CHOCOLATE MOUSSE

MILK CHOCOLATE MOUSSE

DARK CHOCOLATE MOUSSE

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. 

 

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