Chocolate mousse and chantilly cream bûche de Noël

    Chocolate mousse and chantilly cream bûche de Noël

    4saves
    3hr45min


    1 person made this

    About this recipe: Elevate your Christmas Yule log to new heights with this showstopper French bûche de Noël. Chantilly cream is featured in the centre of the chocolate sponge, while the whole log is covered with a homemade chocolate mousse. Served chilled, it's a refreshingly different way to end Christmas dinner.

    Ingredients
    Serves: 8 

    • For the chocolate sponge
    • 3 eggs, separated
    • 1 pinch salt
    • 90g icing sugar
    • 90g plain flour, sifted
    • 1 tablespoon unsweetened cocoa powder
    • For the chantilly cream
    • 220ml chilled whipping cream
    • 2 to 3 teaspoons icing sugar
    • For the chocolate mousse
    • 150g dark chocolate
    • 3 eggs, separated
    • To decorate
    • 1 tablespoon unsweetened cocoa powder
    • white chocolate chips or grated chocolate

    Method
    Prep:30min  ›  Cook:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr45min 

      For the chocolate sponge:

    1. Preheat oven to 180 C / Gas 4. Line a Swiss roll tin with baking parchment.
    2. Beat the egg whites with a pinch of salt to stiff peaks. In a separate bowl, beat the egg yolks with the icing sugar till pale and creamy, then beat in the flour and cocoa powder. Fold in egg whites gently till no white streaks remain. Pour mixture into the prepared tin. Smooth top with spatula.
    3. Bake for about 10 minutes. Remove from the oven, and let cool slightly.
    4. Dust a clean towel with some icing sugar. Run a knife around the edge of the tin, and turn the warm cake out onto the towel. Remove and discard the baking parchment. Starting at the short edge of the cake, roll the cake up with the towel. Let cool for 30 minutes.
    5. For the chantilly cream:

    6. Whip the chilled cream with the sugar to stiff peaks.
    7. Unroll the cooled sponge carefully. Spread whipped cream over the entire inside surface of the sponge. Roll back up and wrap in cling film. Chill in the fridge while preparing the chocolate mousse.
    8. For the mousse:

    9. Melt chocolate in double boiler or microwave. Once smooth, leave to cool slightly, then add the egg yolks, whisking vigorously. Set aside.
    10. In a separate bowl with a clean whisk, beat the egg whites until stiff peaks form. Stir the melted chocolate into the egg whites and fold together gently.
    11. To assemble:

    12. Take the log out of the fridge, remove the cling film and place the log on a platter. Spread the chocolate mousse over the entire surface. Place back in the fridge to chill for 3 hours.
    13. Before serving, sprinkle the cocoa powder over the Yule log. Decorate with white chocolate chips, grated chocolate, or if desired go all out and decorate with meringue mushrooms. Enjoy!

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