Triple Chocolate Yule Log
 

TRIPLE CHOCOLATE YULE LOG

An original l’École Gourmet Valrhona recipe
Serves 6
Category: Cakes and Tarts
 
 

INGREDIENTS

CHOCOLATE BISCUIT:
225g eggs
75g honey
120g sugar
75g almond flour
120g all-purpose flour
25g cocoa powder
7.5g baking powder
120g heavy cream 36%
75g melted butter
25g rum
45g CARAÏBE 66%

WHITE CHOCOLATE MOUSSE
1 gold gelatin sheet
150g IVOIRE 35%
75g milk
150g heavy cream 36%

MILK CHOCOLATE MOUSSE
1 gold gelatin sheet
105g JIVARA 40%
75g milk
150g heavy cream 36%

DARK CHOCOLATE MOUSSE
1 gold gelatin sheet
90g GUANAJA 70%
75g milk
150g heavy cream 36%

 

INSTRUCTIONS

 
CHOCOLATE BISCUIT:
  • Mix together the eggs, honey and sugar. Sift together the almond flour, flour, COCOA POWDER and baking powder, then add to the first mixture. Incorporate the cream and melted butter.
  • Add the rum followed by the melted CARAÏBE 66%
    . 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 gelatin in cold water. Melt the IVOIRE 35% 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 gelatin. Stir until the gelatin 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 JIVARA 40%.
 
DARK CHOCOLATE MOUSSE :
  • Follow the same steps as for the white chocolate mousse, but with GUANAJA 70%.
Assembly
  • Make the biscuit and leave to cool.
  • Cut into rectangles of the same size as your yule log mold.
  • Make the IVOIRE 35% mousse and pour into your desired mold shape, we used U-shaped yule log large reference 2171 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.