Triple Chocolate Mini Yule Log

Indulge your taste buds with the ultimate chocolate treat - a mini yule log that is sure to impress! Join me, Bruno Albouze, as I guide you through the process of creating this decadent dessert that is perfect for any occasion. With three layers of chocolate goodness, this mini yule log is a true feast for the senses. The star of the show is the rich chocolate streusel-brownie, which provides a delightful crunch and depth of flavor. To take it to the next level, we add two velvety smooth chocolate mousse fillings that melt in your mouth and leave you craving for more. But the magic doesn't stop there - we finish off this masterpiece with a glossy chocolate mirror glaze that adds a touch of elegance and shine. The result is a dessert that looks as good as it tastes, making it the perfect centerpiece for any gathering or special occasion. To create these mini bûche de Noël, I recommend using Christmas-themed silicone molds that are readily available on Amazon and in shopping centers across America and Europe. However, if you don't have access to these molds, fear not! You can still achieve the same delicious results using a regular yule log silicone molds. One of the best things about this dessert is that it can be made ahead of time, allowing you to effortlessly impress your guests without the stress of last-minute preparations. Simply follow my step-by-step instructions and enjoy the satisfaction of presenting a homemade masterpiece. So, if you've always wanted to create your own mini yule log and wow your friends and family with your culinary skills, you've come to the right place.

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Milk Chocolate Mousse

Put heavy cream in the mixing bowl, and place in the refrigerator. Soak gelatin in cold water to soften, and drain. Meanwhile, melt milk chocolate in a bain-marie. The bowl should not touch the surface of the water at all (do not over heat chocolate). Remove chocolat from the heat, and add the hot milk followed by the soften gelatin. Whip heavy cream to soft peaks, and when the chocolate mixture is at 90ºF/32ºC, incorporate whipped cream with the whisk. The texture of the mousse should rather be soft. Fill silicone molds half way and spread chocolate mousse all around the mold with a small offset spatula. Gently tap mold to remove possible air bubbles trapped around and freeze.

Chocolate Streusel Sheet

In the food processor, blend all ingredients together until combined and forms a ball.
Roll out pastry into a 38X29cm sheet ≈ 4mm thick. Freeze streusel sheet, and then place in a half baking tray lined with parchment. Bake at 330ºF/160ºC for 15 minutes.

Chocolate Brownie

Sift powders together and set aside. Melt dark chocolate and butter in a bain-marie (do not overheat). Remove from the heat and incorporate the sifted powders and almond meal; set aside. Beat room temperature egg whites with a third of the sugar. Add sugar gradually until it stiff peaks meringue forms. Fold a third of the meringue into the chocolate mixture, and add the remaining. Spread chocolate brownie over the baked streusel sheet.
Bake at 330ºF/160ºC for 25 minutes. Let cool and freeze. Flip the frozen streusel chocolate brownie sheet and remove the pan. Remove the parchment and flip again. Trim off the sides, and cut into desired portions.

White Chocolate Mousse

Repeat the same milk chocolate step by step instruction. Enclose the frozen milk chocolate layer with the white chocolate mousse. Gently tap to remove air bubbles, and smooth out the surface of the mousse using a large offset spatula. Freeze mini cakes overnight. De-mold cakes and keep in the freezer until ready to glaze.

Finished with Chocolate Mirror Glaze

The triple chocolate mini yule logs can be finished into various ways. If using chocolate mirror glaze, rewarm it at 95ºF/35ºC. Line baking tray with plastic wrap and top with a cooling rack. Glaze frozen cakes and Keep them frozen upon glazed. Then, carefully run a warm spatula underneath each glazed mini yule log, and top streusel-brownie with. Do likewise if using chocolate spray.
Decorate mini yule log if desired, and let them thaw a few hours in the refrigerator before serving.