About this recipe:This chocolate mousse Yule log is light, creamy and smooth. An irresistible treat that represents an essential part of the Christmas meal in every French household. Some serve the Christmas log at the end of Christmas Eve dinner, others at the end of the Christmas Day lunch. Some families buy the log at the bakery or in a supermarket, others make it themselves (usually the day before), but only a few French households will celebrate Christmas without a chocolate Yule log!
For the chocolate mousse
3 large eggs, whites and yolks separated
100g dark chocolate, roughly chopped
For the cake
3 eggs, whites and yolks separated
45g caster sugar
3 heaped tablespoons plain flour
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In a large bowl, whisk the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks until fluffy; stir into the melted chocolate. Gently fold the beaten egg whites into the chocolate mixture. Chill the mousse for 2 hours.
Melt the chocolate in a small saucepan over low heat; allow to cool slightly.
In a separate bowl, whisk the egg yolks until fluffy; stir into the melted chocolate. Gently fold the beaten egg whites into the chocolate mixture. Chill the mousse for 2 hours.
Preheat oven to 180 C / Gas 4. Line a swiss roll tray with baking parchment.
In a large bowl, whisk the egg whites until stiff peaks form.
In a separate bowl, beat egg yolks, caster sugar and flour until combined. Gently fold in the beaten egg whites.
Spread the mixture evenly over the lined baking tray. Bake in preheated oven for 8 minutes.
Turn the cake out onto a clean damp tea towel. Remove the tray and carefully peel off the baking parchment. Roll the cake up in the towel; leave to cool.
Unroll the swiss roll and spread two thirds of the chocolate mousse over the cooled cake; gently roll it up again. Cut the edges at an angle so as to form a log. Using a fork, spread the rest of the mousse over the entire surface of the log. Decorate to your liking and keep in the fridge for at least 2 hours before serving.