Mini Chocolate Yule Logs
Desserts
French
These indulgent mini yule logs will catch attention and look amazing on socials!
12 Servings
Ingredients
• 6 egg whites
• 160g caster sugar
• 6 egg yolks
• 60g cocoa powder
• 350g Callebaut White Chocolate W2
• 350g whipping cream
• 300g Callebaut Milk Chocolate 823
• 300g whipping cream
• Mona Lisa Milk Chocolate Spring Shavings
• icing sugar, for dusting
Method
- Whisk egg whites and caster sugar to a stiff meringue, then quickly fold in the egg yolks.
- Spread evenly onto a 60cm×40cm silicone sheet and bake at 180C for 10 mins.
- Once cooked, place a silicone sheet on top and flip the sponge layer upside down to cool.
- Melt the Callebaut White Chocolate W2 and 100g whipping cream together, then set aside to cool.
- Whip the remaining whipping cream until it is just holding its shape.
- When the ganache has cooled to 35C, fold through one-third of the semi-whipped cream, then add the second third, then the remaining cream to create a smooth mousse.
- Melt the Callebaut Milk Chocolate 823 and 100g whipping cream together, then set aside to cool.
- Whip the remaining whipping cream until it is just holding its shape.
- When the chocolate-cream mix has cooled to 35C, fold through one-third of the semi-whipped cream, then add the second third, then the remaining cream to create a smooth mousse.
- Cut the chocolate sponge into four sections to make four rectangles of approximately 30cm×20cm.
- Spread the white chocolate mousse filling evenly onto each rectangle of sponge.
- Gently roll the sponge along its longest edge to form a sausage shape, then chill to set before cutting into lengths of approximately 10cm.
- To decorate, use a star nozzle to pipe the milk chocolate mousse topping onto each mini log, add Mona Lisa Milk Chocolate Spring Shavings and lightly dust with icing sugar.
