100% Dark Chocolate Yule Log – A Bold and Elegant Christmas Dessert
Rich dark chocolate bûche with namelaka, moist cocoa sponge, praline crunch, mousse, and a shiny mirror glaze. A perfect holiday centerpiece.This 100% dark chocolate Christmas Yule log features multiple textures—mousse, sponge, praline, and mirror glaze—for a festive and refined treat.If you’re a true chocolate lover, this 100% Dark Chocolate Yule Log is your dream holiday dessert. It combines smooth dark chocolate mousse, rich namelaka, a soft cocoa sponge rolled and filled with ganache, and a crisp praline base. Wrapped in a shiny dark chocolate mirror glaze, this bûche is festive, elegant, and full of intense chocolate flavor. Prepared in advance over 2–3 days, it’s the ideal dessert for Christmas dinner, New Year’s Eve, or any special occasion. Serve it with a glass of red wine or espresso for an unforgettable finish.
Servings 12 People
Ingredients
Dark Chocolate Namelaka (2 days before serving)
- 90 g full-fat liquid cream 35%
- 50 g whole milk
- 1 gelatin sheet
- 60 g dark chocolate 72% Ebène Weiss
Soft Cocoa Sponge (2 days before)
- 55 g whole egg
- 55 g sugar
- 45 g all-purpose flour
- 10 g unsweetened cocoa powder
Crunchy Praline Layer (1 day before)
- 30 g cocoa sablé biscuits or shortbread
- 20 g crêpes dentelles or crispy flakes
- 25 g dark chocolate
- 25 g hazelnut praline
Dark Chocolate Mousse (1 day before)
- 130 g whole milk
- 180 g dark chocolate 72%
- 270 g full-fat liquid cream 35%
Dark Chocolate Mirror Glaze (1 day before)
- 90 g sugar
- 90 g glucose syrup
- 50 g water
- 90 g dark chocolate 72%
- 3 gelatin sheets
- 40 g unsweetened condensed milk
Instructions
🟤 1. Dark Chocolate Namelaka (D-2)
- Melt the dark chocolate and set aside.
- Heat the milk and dissolve the rehydrated gelatin in it.
- Pour the hot milk over the chocolate and blend until smooth.
- Add the cold cream and stir until fully emulsified.
- Cover with cling film (contact surface) and refrigerate overnight.
⚫ 2. Soft Cocoa Sponge (D-2)
- In a bowl, whisk the egg and sugar until light and fluffy.
- Sift in the flour and cocoa powder, fold gently.
- Spread into a 15×25 cm tray lined with parchment paper.
- Bake at 180°C (356°F) for 8–10 minutes.
- Immediately roll the sponge in a clean towel to shape into a cylinder. Let it cool.
- Once cooled, unwrap and pipe the namelaka inside.
- Re-roll the sponge, wrap tightly in plastic wrap, and freeze until solid.
🟫 3. Crunchy Praline Base (D-1)
- Crush sablé biscuits and crêpes dentelles into fine pieces.
- Melt the dark chocolate, mix with praline.
- Combine all ingredients and form into a 4×25 cm rectangle.
- Chill in the fridge to set.
🍫 4. Dark Chocolate Mousse (D-1)
- Heat the milk until just boiling.
- Pour it over the dark chocolate in 3 parts, mixing each time to create a smooth ganache.
- Cool the ganache to 35°C (95°F).
- Whip the cream to soft peaks and fold gently into the ganache.
- Pour ¾ of the mousse into your bûche mold lined with acetate (Rhodoïd).
- Insert the frozen biscuit + namelaka roll.
- Cover with more mousse and finish with the crunchy layer on top.
- Freeze overnight (minimum 8 hours).
- 🌑 5. Dark Chocolate Mirror Glaze (D-1)
- Heat sugar, glucose, and water to 103°C (217°F).
- Pour over the condensed milk and add rehydrated gelatin.
- Add chopped dark chocolate and blend with immersion blender.
- Strain the glaze to remove bubbles.
- Refrigerate overnight.
🪄 6. Final Assembly (Day of serving)
- Reheat the glaze to 35–37°C (95–98°F).
- Unmold the frozen bûche and place on a wire rack.
- Glaze in one smooth motion and let excess drip.
- Decorate with chocolate shards or gold leaf.
- Let thaw in the fridge for 6–7 hours before serving.
