Ingredients

For the Chocolate Sponge

  • 6 eggs, separated
  • 110 g sugar
  • A pinch of salt
  • 125 g melted dark chocolate
  • 25 g cocoa powder
  • 30 g all-purpose flour

For the Chocolate Mousse

  • 300 g cold heavy cream (35% fat)
  • 300 g finely chopped dark chocolate (65% cocoa)
  • 150 g whole milk

For the White Glaze

  • 3 egg whites at room temperature
  • 2 pinches of salt
  • 450 g sugar
  • 120 g cold water
  • 1½ tbsp honey
  • 1½ tsp liquid vanilla
  • Red fruits

Instructions

For the Chocolate Sponge

  1. Preheat your convection oven to 160°C. Butter a shallow baking tray and line it with parchment paper.
  2. Ιn a bowl, sift together the flour and cocoa powder.
  3. Separate the eggs into yolks and whites. Whip the egg whites with salt using a hand mixer on medium speed for 2–3 minutes until they form stiff peaks.
  4. Gradually add the sugar to the whites, continuing to whip on low speed for 1 minute until glossy and elastic.
  5. Add the egg yolks one at a time, mixing thoroughly after each addition. Gently fold in the cooled, melted chocolate.
  6.  Sift the flour and cocoa powder over the mixture and fold gently using a spatula to retain the volume of the meringue.
  7. Pour the batter into the prepared tray, smooth the surface, and bake on the middle rack for 10–12 minutes until set. Allow the sponge to cool completely in the tray.

For the Chocolate Mousse

Beat the cold heavy cream with a hand mixer until it forms stiff peaks. Chill in the fridge.

Place the chopped chocolate in a bowl. Heat the milk in a saucepan until it just starts to boil, then pour it over the chocolate. Cover and let sit for 1 minute before stirring until smooth and glossy.

Allow the chocolate mixture to cool slightly, then gently fold in the whipped cream using a spatula. Chill the mousse in the refrigerator for at least 30 minutes until firm.

For the White Glaze

Place all glaze ingredients in a heatproof bowl over a double boiler (bain-marie)

Beat the mixture with a hand mixer on high speed for 7 minutes until it triples in volume and becomes glossy, elastic, and firm.

Transfer the glaze to a piping bag fitted with a large star tip and refrigerate until ready to use.

Spread the chocolate mousse evenly over the sponge. Carefully roll the sponge lengthwise into a log, ensuring the seam is on the bottom.

Pipe the white glaze over the log in decorative patterns. Garnish with red fruits for a festive touch.

Place the yule log in the refrigerator until ready to serve.