3 Chocolate Log, The Easy Recipe
Three melting mousses in an irresistible all-chocolate log, with crunchy praline, cocoa sponge cake and cocoa mirror glaze.
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Ingredients
Cocoa sponge cake
- 2 medium size eggs
- 50 g granulated sugar
- 30 g all-purpose flour
- 10 g bitter cocoa
- 15 g hazelnut powder
Crunchy praline
- 90 g praline tablets ex: Poulain brand
- 55 g lace pancakes
- 30 g milk chocolate
White chocolate mousse
- 100 g quality white pastry chocolate
- 50 g whole milk
- 1 gelatin sheet Vahine (1,90 grams per leaf – 200 blooms)
- 100 g whole liquid cream 30% mg very cold
Milk chocolate mousse
- 75 g quality baking milk chocolate
- 45 g whole milk
- 1 gelatin sheet Vahine (1,90 grams per leaf – 200 blooms)
- 90 g whole liquid cream 30% mg very cold
Dark chocolate mousse
- 80 g quality dark baking chocolate between 54% and 70% cocoa according to your tastes
- 45 g whole milk
- 1 gelatin sheet Vahine (1,90 grams per leaf – 200 blooms)
- 90 g whole liquid cream 30% mg very cold
Cocoa mirror glaze
- 180 g granulated sugar
- 65 g bitter cocoa
- 120 g water
- 115 g whole liquid cream 30% mg
- 6 gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
Décor
- Nougatine shards
- White chocolate stars to melt, then cut out shapes.
Prepare in advance
Cocoa sponge cake
- Preheat the oven to 180° conventional heat. Beat the egg yolks and 30g of sugar until lightened.
- Sift together the flour, cocoa and hazelnut powder.
- Beat the egg whites until stiff, and as soon as they are foamy, add the remaining 20g of sugar. They should remain soft.
- Fold the egg whites into the yolks using a spatula/rubber spatula. Finally, gently fold in the dry ingredients, still using the spatula.
- Pour the batter onto a silicone sponge cake tray and bake for about 12 minutes (this depends on your oven). Leave to cool, unmold, then leave to cool completely. Cut to the size of the log mold.
Crunchy praline
- Melt the milk chocolate and pralinoise in the microwave or bain-marie. Crumble the lace pancakes then add to the melted mixture.
- Press this mixture onto a baking sheet lined with parchment paper, making a strip the size of the log mold. Refrigerate before cutting to the exact size if necessary.
White chocolate mousse
- To save time: prepare the whipped cream for the 3 mousses at once. Whip the 3 doses of cream (= 280g) at medium speed in the bowl of the food processor or with an electric mixer to obtain a soft whipped cream. Keep in the refrigerator between each mousse.
- Soften the gelatin in cold water.
- In a small saucepan, melt together the white chocolate and milk. Smooth. Off the heat, add the drained gelatin.
- Pour this mixture into a bowl. When the temperature has dropped to about 39 degrees, add 100g of whipped cream, starting with a tablespoon, then gently fold in the rest with a spatula.
- Pour into the bottom of the log mold. Place in the freezer for 30 minutes.
Milk chocolate mousse
- Soften the gelatin in cold water.
- In a small saucepan, melt together the milk chocolate and milk. Smooth. Off the heat, add the drained gelatin.
- Pour this mixture into a bowl. When the temperature has dropped to about 39 degrees, add 90g of whipped cream, starting with a tablespoon, then gently fold in the rest with a spatula.
- Carefully pour over the white chocolate layer in the log mold. Place in the freezer for 30 minutes.
Dark chocolate mousse
- Soften the gelatin in cold water.
- In a small saucepan, melt together the dark chocolate and milk. Smooth. Off the heat, add the drained gelatin.
- Pour this mixture into a bowl. When the temperature has dropped to about 39 degrees, add 90g of whipped cream, starting with a tablespoon, then gently fold in the rest with a spatula.
- Carefully pour over the milk chocolate layer in the log mold.
Operating manual
- Add the crispy layer on the dark chocolate mousse, pressing to release a little mousse on the sides.
- Finally add the cocoa sponge cake on the crispy layer, pressing lightly. Smooth the mousse that comes out on the sides.
- Freeze for 8 hours (overnight).
Cocoa mirror glaze
- Soften the gelatin in cold water. In a saucepan, heat the water, sugar, cocoa and cream. As soon as it boils, melt the softened and drained gelatin. Pass the mixture through a Chinese then put it in a measuring glass. Mix it with a hand blender (without lifting it to avoid bubbles).
- Let cool. To use the topping it must be at 35 ° (use a thermometer). Pour over the frozen log, it freezes very quickly. Place in the refrigerator until tasting.
- Add your little decorations on top before tasting: nougatine pieces, chocolate decorations... As you wish!
Notes
Do you want to make the log in advance? It's possible! As long as it stays in the freezer, it's perfect. You take it out to make the mirror glaze and then let it defrost gently in the refrigerator until ready to eat for about 4 hours.
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold