The Triple Chocolate Yule Log is one of the easiest and most delicious Christmas logs to make. Chocolate lovers will be delighted, as will those new to baking. Perfect for New Year’s Eve or New Year’s Day.
It is one of the classic Yule logs in French pastry.
Easy French Triple Chocolate Mousse Yule Log
This triple chocolate mousse yule log is a timeless classic that everyone enjoys for its lightness and ease of preparation. I haven’t shared it with you before because many of you have already made it based on my triple chocolate mousse cake, which has been a great success for several years on the blogosphere and social media. I made half of the recipe for this Yule log mold.
This Yule log reveals its composition as everything is visible, three layers of chocolate mousse on a soft biscuit or chocolate sponge, with or without a crunchy praline layer. Decoration is up to individual taste.
You can either use a velvet spray, cover it with a mirror glaze or just sprinkle a little cocoa over the top with a few chocolate decorations.
This triple chocolate mousse yule log is easy to make, even if you’ve never baked before. Don’t hesitate to make it. The result is sure to please your guests. Even those who don’t like chocolate will appreciate the lightness of these airy mousses.
As usual, the recipe steps for the chocolate mousses and the sponge are illustrated step by step. You can also watch the video I shared in the article about the triple chocolate mousse cake.
Tips and tricks
Table of Contents
Whip the cream all at once, then divide it into 3 equal parts to make the 3 chocolate mousses. It’s more practical than having to whip small amounts of cream.
Whip the cream until soft peaks form to make it easier to incorporate with the chocolate. You will get a soft mousse, which will allow it to spread easily in the mold. This is what creates smooth and clean layers.
The melted chocolate mixed with the milk should be warm enough when folding in the whipped cream. If the chocolate and milk “ganache” is cold, you will get a firm mousse.
Prepare all the ingredients before starting by weighing them.
If you want to use a sponge cake instead of the soft biscuit I usually use for the triple chocolate mousse cake, lightly soak it with milk or a light syrup
I didn’t use praline crunch by choice, but this yule log normally contains it. So it’s up to you to choose according to your taste. There is enough space for that in this mold with the quantities I’ve given you.
If you don’t want the sponge to be visible from the outside, press it into the last mousse (dark chocolate mousse here). Press down on it to help the mousse rise and cover the sides of the biscuit.
Place the yule log mold in another large mold or on a sturdy tray to make it easier to transfer to the freezer. This will prevent the mold from shifting and deforming the mousse layers.
Preparation steps
I used half of the recipe for my triple chocolate mousses cake, but I didn’t include the praline crunch. You can add it if you want by using half of its recipe.
| NB: Find the complete recipe with detailed ingredient quantities in the recipe- card at the end of the article, which you can also print out. Below are the instructions, which you can also view in images. |
Recipe for the Silikomart Yule Log Mold 25/9/ H 7 cm (9.8/3.5/2.8 inches).
Chocolate sponge cake :
Cut out 2 rectangles for 2 logs. Wrap a rectangle in plastic wrap and freeze it for later use.
You can use the soft biscuit as I usually do, it’s better than sponge cake.
1. Preheat oven to 180°C (350°F )
2. Whisk the eggs with the sugar and vanilla sugar until they whiten and triple in volume. Use a Kitchenaid-type stand mixer or an electric hand mixer.
3. Add the sifted flour and cocoa mixture in three stages. Mix gently with a spatula or whisk, working in circles from the center outwards. Do not whisk to avoid deflating the batter.
4. Spread the batter onto a baking tray lined with parchment paper, forming a 25 x 20 cm (9.8 x 7.9 inches) square.
5. Bake for 12 minutes more or less. The sponge should not dry out, so keep an eye on the baking towards the end. A skewer inserted into the center should come out clean.
6. Remove from the baking tray and leave to cool, covered with a towel.
7. Once cooled, carefully remove the parchment paper and trim the edges of the sponge to remove any dry parts. Then, cut two rectangles slightly smaller than the dimensions of the mold. I cut it to 24 cm by 8.5 cm (9.4 x 3.3 inches), which is slightly smaller than the mold (25 x 9 cm / 9.8 x 3.5 inches).
8. Wrap the extra sponge in plastic wrap and freeze it, while covering the one you’ll be using with a towel.
9. If you want to use a praline crunch, spread it over the sponge and let it set in the refrigerator.
The whipped cream for the 3 mousses
Whip the entire cream and divide it into 3 equal portions to make the chocolate mousses.
In the cold bowl of the stand mixer, pour the very cold heavy cream and whip it at medium speed. As soon as many bubbles have formed, increase the mixer speed to maximum.
You should achieve a soft whipped cream that holds slightly on the whisk but is not stiff enough to pipe.
Weigh the cream and divide it into 3 equal portions, placing each in a separate bowl. 100 g x 3 (3.5 oz x 3) in my case. Set aside in the refrigerator.
White chocolate mousse
Rehydrate the gelatin in a bowl of very cold water. It should be well covered with water.
Melt the white chocolate in the microwave or using a double boiler.
Heat the milk and remove it from the heat just before it boils to prevent the milk skin from forming.
Add the squeezed-out gelatin and stir to dissolve it.
Pour the hot milk over the melted chocolate in two parts to create a smooth “ganache” emulsion.
If the ganache is cold, gently heat it in a double boiler. This will prevent the mousse from becoming too firm and from being easy to pipe. It should be warm, comfortable to the touch, not hot.
Add a little cream to the ganache and mix without being careful.
Gently fold this ganache into the remaining cream in 2 batches, stirring with a spatula from bottom to top.
Pour the white chocolate mousse into the Yule log mold and tap it on the countertop to spread it evenly. Freeze for 25 minutes more or less. The mousse should be set on top before pouring the second mousse over it.
Milk chocolate mousse
Rehydrate the gelatin in a bowl of very cold water. It should be well covered with water.
Melt the milk chocolate in the microwave or using a double boiler.
Heat the milk and remove it from the heat just before it boils to prevent a milk skin from forming.
Add the squeezed-out gelatin and stir to dissolve it.
Pour the hot milk over the melted chocolate in two parts to create a smooth “ganache” emulsion.
If the ganache is cold, gently heat it in a double boiler. This will prevent the mousse from becoming too firm and from being easy to pipe. It should be warm, comfortable to the touch, not hot.
Add a little cream to the ganache and mix without being careful.
Gently fold this ganache into the remaining whipped cream in 2 batches, mixing from bottom to top with a spatula.
You can do the opposite and add all of the whipped cream in three parts to the ganache.
Pour the milk chocolate mousse into the Yule log mold over the set white chocolate mousse and tap it on the countertop to spread it evenly. Place it back in the freezer to firm up for about 25 minutes, more or less.
Dark chocolate mousse
Proceed in the same way as for the previous mousse preparations.
Pour the dark chocolate mousse over the set milk chocolate mousse. Tap the mold on the countertop to spread it evenly.
Place the sponge cake or soft biscuit on top, whichever you have chosen to make according to your taste.
Gently press down on it to push the mousse up the sides. The biscuit will be hidden when unmolding. Smooth with a small offset spatula.
Cover the mold with plastic wrap and return it to the freezer for at least 8 hours. It’s best to prepare it the day before or in the morning for the evening. For easy unmolding, the mousses must set.
The next day
If you choose to glaze the log, unmold it only once the glaze is ready and at the correct temperature. There are many mirror glazes, you just need to choose the one that suits you.
I opted for a simple decoration, leaving the log “naked” with the three layers of chocolate mousse visible. I decorated it with white marshmallow stars and tuile cookies made of dark and milk chocolate. These tuiles are crispy because they contain flakes of feuilletine. This compensates for the lack of praliné crunch that I didn’t add.
Let the three-chocolate Yule log thaw slowly in the refrigerator to prevent the formation of water droplets from condensation. Since I was in a hurry, I thawed it for an hour in the refrigerator and the rest of the time at room temperature.
The yule log is best enjoyed cold, but not frozen like ice cream. The mousses are airy and light.
Triple chocolate mousse yule log
Matériel :
Ingredients :
- Recipe for the Silikomart Yule Log Mold 25/9/ H 7 cm (9.8/3.5/2.8 inches).
Chocolate Sponge Cake
- 2 eggs
- 100 g sugar (3.5 oz)
- 1 packet of vanilla sugar 1 tbsp
- 85 g flour (3 oz)
- 15 g cocoa powder (0.5 oz)
Whipped cream for the 3 mousses
- 300 ml heavy cream over 30% fat content, very cold (10.5 oz)
White Chocolate Mousse
- 100 g white chocolate 34-35% (3.5 oz)
- 50 ml milk (1.8 oz)
- 100 g whipped cream or heavy cream if you wish to whip it for each mousse (3.5 oz)
- 1 sheet of gelatin 2 g (0.07 oz)
Milk Chocolate Mousse
- 80 g milk chocolate 40% (2.8 oz)
- 50 ml milk (1.8 oz)
- 100 g whipped cream (3.5 oz)
- 1 sheet of gelatin, minus a quarter 1.5 g (0.05 oz)
Dark Chocolate Mousse
- 70 g dark chocolate 70% (2.5 oz)
- 50 ml milk (1.8 oz)
- 100 g whipped cream (3.5 oz)
- 1/2 sheet of gelatin 1 g (0.035 oz)
Instructions :
- See the steps with images in the article and read my tips before starting.
Chocolate sponge cake :
- Cut out 2 rectangles for 2 logs. Wrap a rectangle in plastic wrap and freeze it for later use.
- You can use the soft biscuit as I usually do, it's better than sponge cake.
- Preheat oven to 180°C (350°F )
- Whisk the eggs with the sugar and vanilla sugar until they whiten and triple in volume. Use a Kitchenaid-type stand mixer or an electric hand mixer.
- Add the sifted flour and cocoa mixture in three stages. Mix gently with a spatula or whisk, working in circles from the center outwards. Do not whisk to avoid deflating the batter.
- Spread the batter onto a baking tray lined with parchment paper, forming a 25 x 20 cm (9.8 x 7.9 inches) square.
- Bake for 12 minutes more or less. The sponge should not dry out, so keep an eye on the baking towards the end. A skewer inserted into the center should come out clean.
- Remove from the baking tray and leave to cool, covered with a towel.
- Once cooled, carefully remove the parchment paper and trim the edges of the sponge to remove any dry parts. Then, cut two rectangles slightly smaller than the dimensions of the mold. I cut it to 24 cm by 8.5 cm (9.4 x 3.3 inches), which is slightly smaller than the mold (25 x 9 cm / 9.8 x 3.5 inches).
- Wrap the extra sponge in plastic wrap and freeze it, while covering the one you'll be using with a towel.
- If you want to use a praline crunch, spread it over the sponge and let it set in the refrigerator.
The whipped cream for the 3 mousses
- Whip the entire cream and divide it into 3 equal portions to make the chocolate mousses.
- In the cold bowl of the stand mixer, pour the very cold heavy cream and whip it at medium speed. As soon as many bubbles have formed, increase the mixer speed to maximum.
- You should achieve a soft whipped cream that holds slightly on the whisk but is not stiff enough to pipe.
- Weigh the cream and divide it into 3 equal portions, placing each in a separate bowl. 100 g x 3 (3.5 oz x 3) in my case. Set aside in the refrigerator.
White chocolate mousse
- Rehydrate the gelatin in a bowl of very cold water. It should be well covered with water.
- Melt the white chocolate in the microwave or using a double boiler.
- Heat the milk and remove it from the heat just before it boils to prevent the milk skin from forming.
- Add the squeezed-out gelatin and stir to dissolve it.
- Pour the hot milk over the melted chocolate in two parts to create a smooth "ganache" emulsion.
- If the ganache is cold, gently heat it in a double boiler. This will prevent the mousse from becoming too firm and from being easy to pipe. It should be warm, comfortable to the touch, not hot.
- Add a little cream to the ganache and mix without being careful.
- Gently fold this ganache into the remaining cream in 2 batches, stirring with a spatula from bottom to top.
- Pour the white chocolate mousse into the Yule log mold and tap it on the countertop to spread it evenly. Freeze for 25 minutes more or less. The mousse should be set on top before pouring the second mousse over it.
Milk chocolate mousse
- Rehydrate the gelatin in a bowl of very cold water. It should be well covered with water.
- Melt the milk chocolate in the microwave or using a double boiler.
- Heat the milk and remove it from the heat just before it boils to prevent a milk skin from forming.
- Add the squeezed-out gelatin and stir to dissolve it.
- Pour the hot milk over the melted chocolate in two parts to create a smooth "ganache" emulsion.
- If the ganache is cold, gently heat it in a double boiler. This will prevent the mousse from becoming too firm and from being easy to pipe. It should be warm, comfortable to the touch, not hot.
- Add a little cream to the ganache and mix without being careful.
- Gently fold this ganache into the remaining whipped cream in 2 batches, mixing from bottom to top with a spatula.
- You can do the opposite and add all of the whipped cream in three parts to the ganache.
- Pour the milk chocolate mousse into the Yule log mold over the set white chocolate mousse and tap it on the countertop to spread it evenly. Place it back in the freezer to firm up for about 25 minutes, more or less.
Dark chocolate mousse
- Proceed in the same way as for the previous mousse preparations.
- Pour the dark chocolate mousse over the set milk chocolate mousse. Tap the mold on the countertop to spread it evenly.
- Place the sponge cake or soft biscuit on top, whichever you have chosen to make according to your taste.
- Gently press down on it to push the mousse up the sides. The biscuit will be hidden when unmolding. Smooth with a small offset spatula.
- Cover the mold with plastic wrap and return it to the freezer for at least 8 hours. It's best to prepare it the day before or in the morning for the evening. For easy unmolding, the mousses must set.
The next day
- If you choose to glaze the log, unmold it only once the glaze is ready and at the correct temperature. There are many mirror glazes, you just need to choose the one that suits you.
- I opted for a simple decoration, leaving the log "naked" with the three layers of chocolate mousse visible. I decorated it with white marshmallow stars and tuile cookies made of dark and milk chocolate. These tuiles are crispy because they contain flakes of feuilletine. This compensates for the lack of praliné crunch that I didn't add.
- Let the three-chocolate Yule log thaw slowly in the refrigerator to prevent the formation of water droplets from condensation. Since I was in a hurry, I thawed it for an hour in the refrigerator and the rest of the time at room temperature.
- The yule log is best enjoyed cold, but not frozen like ice cream. The mousses are airy and light.
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