Chocolate Yule Log

These mini chocolate yule logs are ideal for catered events or a Christmas-themed afternoon tea. The Yule Log is traditionally a dessert to share, but these miniature versions are the perfect individual treat that not only look great, but taste great too.

Recipe

Created by
  • Clare England - Chocolate Academy Chef

Chocolate Sponge

Ingredients Preparation
  • 6piece(s)
    Egg
  • 160g
    caster sugar
  • 6piece(s)
    Egg yolk
  • 60g
    cocoa powder

Whisk egg whites and sugar to a stiff meringue. Quickly fold in the egg yolks. Seive the cocoa powder onto the meringue and gently fold in. Spread evenly onto a sheet of 60cm x 40cm silicone paper. Bake at 180c for 10 minutes. Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin forming on the sponge.

Chocolate Mousse Filling

Ingredients Preparation
  • 100g
    whipping cream
  • 250g
    semi-whipped cream

Melt the chocolate and whipping cream together. Set aside to cool. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.

Chocolate Mousse Topping

Ingredients Preparation
  • 100g
  • 200g
    semi-whipped cream

Melt the chocolate and whipping cream together. Set aside to cool. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.

Assembling

Cut the meringue sponge into four sections - making four rectagles of approximately 30cm x 20cm. Spread the white chocolate mousse evenly onto each rectangle of sponge. Gently roll the sponge along its longest edge, forming a sausage shape. Allow to set in the fridge before cutting into lengths of approximately 10cm. To decorate use a star nozzle to pipe the milk chocolate mousse on top of each mini log. Then add mlk chocolate shavings and finally dust with icing sugar.

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