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Three chocolate mousse cake

To change from Yule logs to a rolled cake, I propose a decadent three chocolate log. This recipe has been on the site for over 10 years and is a real success. It is easy to make, it just requires a little time! I used a log mold (a gutter) measuring 30x8 cm. You will notice that there is no gelatin in this recipe, it is normal and the log holds up well. If you prefer to use gelatin, you will need to take 50 g of cream for each mousse and melt 1 sheet of gelatin in it, then add it to the melted chocolate. But it is not necessary! I am just giving you the information because I get a lot of questions about it.

Chocolate Public
Course: Dessert
Preparation time: 60 minutes
Cooking time: 70 minutes
Energy: 435 kcal / serving

Instructions

  • 1.   For the cake (soft option):
  • 2.   1. Mix the egg yolk with 10 g of sugar. Whisk the egg white until stiff and add the remaining 20 g of sugar to make a meringue. Gently fold the egg white into the egg yolk. Then add the sifted flour.
  • 3.   2. Spread this mixture on a baking sheet lined with parchment paper, on a surface of about 30 by 10 cm. Spread it out with a spatula or an offset spatula.
  • 4.   3. Bake the biscuit for 15 minutes at 150 °C. Let it cool, then cut it to fit the size of your log mold to place it on the 3 mousses.
  • 5.   For the white chocolate mousse:
  • 6.   4. Whip the cold liquid whipping cream with an electric whisk until it forms whipped cream (the consistency of whipped cream but without added sugar). Melt the white chocolate in a double boiler over very low heat (white chocolate is delicate, it needs to be melted very slowly). Remove from the double boiler and let it cool (it's even better if it's almost cold, but it should still be soft). Add a spoonful of whipped cream to soften it, then gently fold in the rest using a spatula.
  • 7.   5. Pour the mixture into a log mold (a 30×8 cm gutter) that you have lined with acetate to make it easier to unmold. Place in the freezer to help the mousse set (30 minutes to 1 hour).
  • 8.   For the milk chocolate mousse:
  • 9.   6. Whip the cold liquid whipping cream with an electric whisk until it forms whipped cream (the consistency of whipped cream but without added sugar). Melt the milk chocolate in a double boiler. Remove from the double boiler and let it cool (it's even better if it's almost cold, but it should still be soft). Add a spoonful of whipped cream to soften it, then gently fold in the rest using a spatula.
  • 10.   7. Pour the mixture into the log mold, on top of the white chocolate mousse (30 minutes to 1 hour). Return the log to the freezer.
  • 11.   For the dark chocolate mousse:
  • 12.   8. Whip the cold liquid whipping cream with an electric whisk until it forms whipped cream (the consistency of whipped cream but without added sugar). Melt the dark chocolate in a double boiler. Remove from the double boiler and let it cool (it's even better if it's almost cold, but it should still be soft). Add a spoonful of whipped cream to soften it, then gently fold in the rest using a spatula.
  • 13.   9. Pour the mixture into the log mold, on top of the other two mousses. Gently place the biscuit on top and return the log to the freezer for at least 1 hour.
  • 14.   10. Unmold the log onto your serving plate. Remove the acetate and sprinkle the log with grated coconut to create a snow effect. Let it thaw for at least 2 hours in the refrigerator.
  • 15.   Tip: You can freeze this log with its biscuit and keep it in the freezer for a week to get ahead with your preparations! You will need to unmold it (by running the mold under a stream of hot water), place it on the serving plate, and let it thaw in the refrigerator, probably for 4 to 6 hours.

Ingredients for servings

  • Mousse choco blanc :
  • 200 g of heavy cream
  • 100 g of white chocolate
  • Mousse choco lait :
  • 200 g of heavy cream
  • 100 g of chocolate milk
  • Mousse choco noir :
  • 230 g of heavy cream
  • 100 g of dark chocolate
  • Biscuit fond option moelleux :
  • 1 egg
  • 30 g of sugar
  • 20 g of flour
  • Biscuit fond option craquant :
  • 50 g of milk chocolate
  • 50 g of hazelnut spread
  • 40 gavotte pancakes

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    435 kcal
    22 %
  • Fat
    31,62 g
    45 %
  • of which saturated
    21,26 g
    106 %
  • Carbohydrates
    28,8 g
    11 %
  • of which sugar
    25,7 g
    29 %
  • Protein
    5,24 g
    10 %
  • Fibers
    2,85 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference