Name: Triple Chocolate Mini Yule Log
Cook time: 40 min
Yield: 8
Ingredients: 200 g milk chocolate; hot milk; softened gelatin; whipped cream; butter; sugar; salt; almond meal; cocoa powder; dark chocolate; vanilla

Method

5 steps

Melt milk chocolate in a bain-marie, remove from heat, add hot milk and softened gelatin, then fold in whipped cream at 90°F (32°C). Fill silicone molds halfway, spread with spatula, and freeze.
Process all ingredients for the chocolate streusel: butter, sugar, salt, almond meal, and cocoa powder. Turn into a 4-mm thick sheet, freeze to harden, then bake at 330°F (160°C) for about 15 minutes. Increase to 180°C if using a conventional oven.
Melt dark chocolate with butter, incorporate sifted powders and almond meal. Whip room temperature egg whites with sugar into firm peaks, fold a third into the chocolate mixture, then fold in remaining meringue. Spread over baked streusel sheets, bake at same temperature for 25 minutes, then cool and freeze.
Make white chocolate mousse by melting chocolate, adding milk, gelatin, and vanilla, then folding in whipped cream. Fill frozen molds, smooth with spatula, and freeze overnight.
Demold frozen mousse, then glaze using mirror glaze, chocolate velvet spray, or cocoa powder.

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