🍫🍓 Chocolate & Raspberry Yule Log – A Showstopping Holiday Dessert
A festive Chocolate & Raspberry Yule Log featuring raspberry jelly insert, cocoa sponge, praline crunch, silky chocolate mousses, and a glossy rocher glaze. Perfect for Christmas or winter celebrations!This Chocolate & Raspberry Yule Log is the ultimate celebration dessert. It combines the tang of raspberry with layers of creamy white and milk chocolate mousse, a rich praline crunch, and a tender cocoa sponge. Finished with a shiny rocher glaze filled with toasted almonds, this yule log is as beautiful as it is delicious. Whether you’re serving it at Christmas or a winter dinner party, this entremet-style bûche will impress both in flavor and presentation.
Ingredients
Raspberry Insert
- 200 g raspberry purée
- 50 g sugar
- 5 g pectin NH or 20 g fruit pectin mix like Vitpris
Cocoa Sponge
- 2 eggs
- 50 g granulated sugar
- 15 g all-purpose flour
- 15 g unsweetened cocoa powder
- Pinch of salt
Praline Crunch Layer
- 15 g milk chocolate
- 35 g crispy crêpes Gavottes or similar
- 50 g praline paste
White Chocolate Mousse
- 75 g white chocolate
- 55 g milk
- 2 g powdered gelatin + 10 g cold water
- 105 g heavy cream 30% fat
Milk Chocolate Mousse
- 75 g milk chocolate
- 55 g milk
- 2 g powdered gelatin + 10 g cold water
- 105 g heavy cream 30% fat
Rocher Glaze
- 500 g milk couverture chocolate
- 140 g grape seed oil or neutral oil
- 175 g chopped almonds
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Instructions
Raspberry Insert
- Combine sugar and pectin.
- Heat raspberry purée in a saucepan until it starts to boil.
- Immediately whisk in the sugar-pectin mix and boil for 1 minute.
- Pour into a yule log insert mold and freeze for at least 2 hours.
Cocoa Sponge
- Preheat oven to 180°C (355°F).
- Beat the eggs and sugar together until pale and thick (about 5 minutes).
- Sift in the flour, cocoa powder, and salt. Fold gently using a spatula.
- Pour into a greased loaf pan or flat baking tray.
- Bake for about 10 minutes.
- Let it cool completely, then trim to fit your mold.
Praline Crunch
- Melt the milk chocolate.
- Stir in the praline paste.
- Crush the crispy crêpes and fold them in.
- Spread the crunch mixture evenly over the cooled sponge.
- Freeze until firm.
White Chocolate Mousse
- Bloom the gelatin in cold water.
- Melt the white chocolate gently over a double boiler.
- Heat the milk, then stir in the bloomed gelatin until dissolved.
- Add the milk to the chocolate in three additions, stirring well until smooth. Let cool to 30°C (86°F).
- Whip the cream to soft peaks, then gently fold into the chocolate base.
- Pour the mousse into your yule log mold and freeze for 5 minutes.
- Place the frozen raspberry insert in the center and press lightly. Return to the freezer.
Milk Chocolate Mousse
- Follow the same method as for the white chocolate mousse.
- Pour over the frozen layer in the mold.
- Top with the cocoa sponge (crunch side down).
- Freeze overnight.
Rocher Glaze
- Toast the chopped almonds at 170°C (340°F) for 10 minutes. Let them cool.
- Melt the milk chocolate. Stir in the oil and the toasted almonds.
- Let the glaze cool to around 30°C (86°F).
- Unmold the frozen yule log and place it on a wire rack over a tray.
- Pour the glaze evenly over the log, allowing the excess to drip.
- Smooth the base with a spatula, transfer to a serving plate.
- Decorate with whipped cream, fresh raspberries, ganache, or festive décor.
🎯 Tips for Success
- Use a digital thermometer for precise glaze temperature.
- Prepare inserts and sponge in advance to save time.
- Serve the log slightly chilled but not frozen for the best texture.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.