- Dish type
- Chocolate cake
This chocolate mousse Yule log is light, creamy and smooth. Some families buy the log at the bakery or in a supermarket, others make it themselves (usually the day before), but only a few French households will celebrate Christmas without a chocolate Yule log!
3 people made this
- For the chocolate mousse
- 3 large eggs, whites and yolks separated
- 100g dark chocolate, roughly chopped
- For the cake
- 3 eggs, whites and yolks separated
- 45g caster sugar
- 3 heaped tablespoons plain flour
MethodPrep:30min ›Cook:8min ›Extra time:4hr chilling › Ready in:4hr38min
- In a large bowl, whisk the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks until fluffy; stir into the melted chocolate. Gently fold the beaten egg whites into the chocolate mixture. Chill the mousse for 2 hours.
- Melt the chocolate in a small saucepan over low heat; allow to cool slightly.
- In a separate bowl, whisk the egg yolks until fluffy; stir into the melted chocolate. Chill the mousse for 2 hours.
- Preheat oven to 180 C / Gas 4. Line a swiss roll tray with baking parchment.
- In a large bowl, whisk the egg whites until stiff peaks form.
- In a separate bowl, beat egg yolks, caster sugar and flour until combined. Gently fold in the beaten egg whites.
- Spread the mixture evenly over the lined baking tray. Bake in preheated oven for 8 minutes.
- Turn the cake out onto a clean damp tea towel. Remove the tray and carefully peel off the baking parchment. Roll the cake up in the towel; leave to cool.
- Unroll the swiss roll and spread two thirds of the chocolate mousse over the cooled cake; gently roll it up again. Cut the edges at an angle so as to form a log. Using a fork, spread the rest of the mousse over the entire surface of the log. Decorate to your liking and keep in the fridge for at least 2 hours before serving.
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Chocolate Mousse is an easy, go to low carb dessert, so it’s a fun experiment to play around with keto friendly ingredients and come up with different chocolatey concoctions.
This Mascarpone Chocolate Mousse is one of the delicious results of extensive experimentation. (Somebody’s got to do it. You’re welcome!)
I use 85% or 90% Dark Chocolate and no additional sugar. Feel free to add your sweetener of choice to taste, at the chocolate melting stage.
Use whichever cream you can whip to create thick whipped cream peaks. I use thickened cream as that’s what I get at my local supermarket, feel free to use double cream, whipping cream or another cream which can easily be whipped.
I love incorporating Mascarpone cheese into keto recipes (I even have a blog post with 10 low carb mascarpone recipes) and the creamy ingredient just works so well in this decadent chocolate mousse.
How To Make 3 Ingredient Chocolate Mousse
This easy chocolate mousse has only 3 ingredients – chocolate, cream and mascarpone cheese.
Chop the chocolate and place into a saucepan, along with 2 tablespoons of cream. Move the saucepan to the stove top over medium heat and cook until melted, stirring continuously.
Pour the melted chocolate into a bowl, add the mascarpone and whisk until creamy.
Pour the cup of cream into a separate bowl and whip until thickened.
Fold the whipped cream into the chocolate mascarpone mixture until you have a creamy chocolate mousse. You can then move the chocolate mousse into a bowl for serving and place in the fridge for a few hours to set, then enjoy.
Mascarpone Chocolate Mousse Recipe
- 100g Dark Chocolate, broken into pieces
- 2 Tablespoons Cream
- 1/2 Cup Mascarpone Cheese
- 1 Cup Cream
- Melt the chocolate and 2 tablespoons cream over a low heat.
- Once melted, remove from the heat and pour into a bowl.
- Whisk the mascarpone into the chocolate mixture, until smooth.
- In a separate bowl, which the cream until thickened peaks are formed.
- Once the cream is whipped, fold it gently through the chocolate mixture until smooth.
- Place the mousse into a presentation bowl or divide out into portions and place into the fridge for a few hours to set.
Recipe Video Tutorial
Here’s the video where you can watch the recipe being prepared, step by step, or click here to watch on YouTube:
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Prepare the Mousse
In a medium skillet, place sugar, water and salt and cook together on a high flame until the sugar begins to change to a golden amber color.
Add milk and butter, and cook for another two to three minutes on a medium flame, until you get a smooth toffee sauce.
Add the dark chocolate and stir until you get a smooth chocolaty mixture. Cool the mixture slightly at room temperature.
Whip the cream into a firm but soft cream and fold gently into the chocolate mixture until a smooth mousse is obtained.
Transfer the mousse to a piping bag with a serrated tip. Cool for 10 minutes in the refrigerator, and then pipe into cups.
Cool the mousse for three to four hours in the refrigerator before serving. Serve sprinkled with chopped nuts and grated chocolate.
It is important to whip the cream when it is very cold so that it will be firm enough to fold.
Make This Yule Log Recipe for Christmas
Yule logs are such a classic Christmas dessert. Ree Drummond&rsquos seen them in the pages of cooking magazines for years, so it&rsquos about time she attempted to make a yule log cake herself! When you think about it, it really is such a magical dessert. It's crazy to think that you can bake a cake, fill it with a sweet filling, roll it up, frost it, and make it look like a gorgeous woodland log straight out of a fairy tale.
Recipes for yule logs date back to the 1600s, but were popularized in French bakeries during the 19th century (where they get their other common name, Bûche de Noël). Many of these lovely Christmas cakes are garnished with elaborate meringue mushrooms or other edible woodland creatures, but you&rsquoll love the simplicity of this one.
Yule logs are traditionally made around the winter holidays, since they have such a show-stopping quality (and make a great centerpiece at a Christmas party). However, you could definitely try your hand at this one any time of the year that you&rsquore craving a luscious chocolate cake (or whipping up one for the chocolate lovers in your life)! It's as delicious as it is beautiful, thanks to a perfectly sweet cake, a whipped cream cheese filling, and rich chocolate ganache frosting. (Whip up Christmas Rum Cake too, which is another of Ree's favorite Christmas cakes.)
Are yule logs always frosted with chocolate frosting?
Traditionally, yes, but they don&rsquot have to be. You'll love the chocolate here because it mimics the real bark of a tree, but the cake could be frosted with a vanilla frosting too!
What's the tradition behind a yule log cake?
When they were popularized in France during the 19th century, yule log cakes represented the yule log that families would burn on Christmas Eve. They symbolize the coming of the new year and good luck.
Start off by soaking the prunes in the Armagnac, preferably overnight but at least for 2-3 hours.
Place them in a bowl, pour in the Armagnac and press the prunes down well into the liquor. Cover the bowl and leave till needed. Now make the chocolate mousse. Place the broken-up chocolate and 4 fl oz (120ml) warm water in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water. Then, keeping the heat really low, melt the chocolate slowly.
Now take it off the heat and stir it briskly till it’s smooth, then let it cool for a few minutes. After that stir in the egg yolks and mix well with a wooden spoon. Whisk the egg whites to the soft peak stage, then whisk in the sugar – about one-third at a time, then whisk again until the whites are glossy. Next use a metal spoon to fold first one spoonful of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest. Place the bowl, covered with clingfilm, in the fridge for at least an hour.
Now pre-heat the oven to gas mark 4, 350F, 180C.
Now you can get on with the cake: place the egg yolks in a bowl and whisk until they start to thicken, then add the caster sugar and continue to whisk until the mixture thickens slightly, and finally mix in the cocoa powder. In another bowl beat the egg whites up to the soft peak stage, then carefully cut and fold the egg whites into the chocolate mixture. Now pour the whole lot into the prepared tin and cook in the centre of the oven for 20-25 minutes until springy and puffy.
Leave the cake to cool in the tin (it will shrink a bit, but that’s normal), then when it’s cold turn it out onto an oblong of greaseproof paper that has been generously dusted with icing sugar. Peel off the lining paper from the bottom of the cake (which will now be facing upwards), then spread the chocolate mousse over the cake, using a palette knife. Place the soaked prunes and the crème fraiche in a mini-chopper or food processor and give them a whiz – not too much, you need to keep the texture of the prunes.
Now spread this mixture on top of the mousse. Finally roll up the cake to a log shape, using the greaseproof paper to help you – if it cracks a little, that only adds to the authenticity! Store, covered, in the fridge.
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 eggs
- ¾ cup white sugar
- 2 (1 ounce) squares unsweetened chocolate
- 2 tablespoons water
- 2 tablespoons coffee-flavored liqueur
- 2 tablespoons white sugar
- ¼ teaspoon baking soda
- confectioners' sugar for dusting
- 4 (1 ounce) squares semisweet baking chocolate
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners' sugar
- ½ teaspoon vanilla extract
- 1 tablespoon coffee flavored liqueur
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
Ingredients of Oreo Chocolate Mousse
- 20 oreo cookies
- 1/2 cup melted milk chocolate
- 2 tablespoon chocolate sauce
- 1 1/2 cup heavy cream
- 2 tablespoon powdered sugar
- 2 tablespoon chocolate chips
How to make Oreo Chocolate Mousse
Step 1 Remove the cream from cookies and crush them
Firstly remove the white cream from oreo cookies. Place the cookies in a grinder and crush them.
Step 2 Prepare whipped cream
Now place the white cream from cookies in a bowl. Add heavy cream and use an electric hand whisker to blend it properly. Add sugar and whisk it till you get stiff peaks. Take out 2 tbsp whipped cream separately, as we'll use it as a garnish in the end.
Step 3 Add crushed cookies
Now add crushed cookies to the cream and fold it. Mix till you get a smooth mixture. Now pour it into a pipping bag.
Step 4 Fill in jars or glasses
Fill the mixture into 2 jars or glasses.
Step 5 Garnish and serve
Garnish with some whipped cream, chocolate sauce and choco chips. Serve! Make sure you try this recipe, rate it and let us know in the comments how it turned out to be.
Finely grate 50g of the chocolate
and put aside. Break the rest into
small pieces and melt in a bowl
over a pot of simmering water.
Take the pot off the heat but keep
the bowl over the hot water and stir
in the brandy (if using).
In a clean bowl, whisk the egg
whites until stiff. Spoon in half the
sugar and whisk again. Then add
the rest of the sugar and whisk until
glossy like a meringue. Whip the
cream in a separate bowl.
Add a heaped serving spoon
of the meringue to the melted
chocolate to loosen the
consistency. Then add the
chocolate to the meringue and
fold in lightly but thoroughly.
Fold in the whipped cream
and add two-thirds of the grated
Spoon the mixture into six bowls
and chill in the fridge for at least
2 hours or overnight. Sprinkle the
remaining grated chocolate over