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Festive dark chocolate treat

Featured in Sweet treats that make you happy.

A masterpiece dessert pairing robust Dominican dark chocolate with delicate vanilla brûlée, finished with a decorative chocolate design.
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Maria from tastyhush
Updated on Mon, 24 Mar 2025 12:42:28 GMT
A chocolate dessert garnished with small trees, meringues, and powdered sugar. Pin it
A chocolate dessert garnished with small trees, meringues, and powdered sugar. | tastyhush.com

My dark chocolate and crème brûlée Yule log is my Christmas masterpiece. I love how it blends the intensity of dark chocolate with the vanilla sweetness of crème brûlée, all wrapped in my light ladyfinger sponge. It's definitely my go-to showstopper that wows friends and family during the holiday season.

The dreamy Yule log everyone talks about

I'm always amazed by how well the textures work together in this dessert. The smoothness of the crème brûlée goes hand in hand with my fluffy chocolate mousse and my crisp sponge base. It's the star dessert that gets thumbs up from everyone at the table, kids and adults alike.

What you'll need

  • For the crème brûlée: 2 egg yolks, a cream-mascarpone mix, sugar, and a plump vanilla pod.
  • For the chocolate mousse: 6 eggs, quality 70% dark chocolate, and sugar for the right sweetness.
  • For the sponge: 2 eggs, carefully measured sugar, flour, and baking powder.
  • For the chocolate cage: My favorite 70% dark chocolate.
  • For the decorations: Meringue mushrooms, chocolate Christmas trees, and cocoa powder.

Step by step instructions

Start with the crème brûlée
Beat the yolks with sugar, add cream, mascarpone and vanilla. Cook in a water bath at 160°C for 45 minutes then freeze overnight.
Make the sponge base
Whip yolks with sugar, fold in stiff egg whites, then flour and baking powder. Shape on parchment paper and bake for 15 minutes at 180°C.
Whip up the mousse
Melt the chocolate, mix with sweetened yolks, then gently fold in the whipped egg whites.
Create the chocolate decoration
Draw patterns with melted chocolate on acetate, let set, then fit to your mold.

Putting it all together

First spread a layer of mousse in the mold, add lines of melted chocolate, place the frozen crème brûlée center, and cover with more mousse. Top with the sponge and chill overnight. For decoration, have fun with chocolate trees and little meringue mushrooms.

A chocolate Yule log decorated with small chocolate Christmas trees and white meringues. Pin it
A chocolate Yule log decorated with small chocolate Christmas trees and white meringues. | tastyhush.com

Handy tips

I always make the insert and sponge a day ahead to save time. I don't rush the resting periods, that's the key to a perfect log. And I switch up my decorations yearly based on what inspires me to keep things fresh and surprising.

Frequently Asked Questions

→ Can this dessert be made in stages?
Definitely! It's even better that way. Make the brûlée a day ahead, prep the chocolate decor and sponge, then assemble and refrigerate for 12 hours.
→ What's the key to perfect chocolate decor?
It's all about the temperature. Keep the chocolate between 31-32°C, work in a cool space, and let it harden thoroughly before handling.
→ Is a rhodoid sheet really necessary?
Yes, it makes all the difference for achieving shiny chocolate decor and easy unmolding.
→ How do you nail the brûlée filling?
Cook it gently until the middle is just a little wobbly. Chill it for 12 hours for the best results.
→ Can this chocolate roll be frozen?
Yes, it freezes well before decorating. Let it defrost in the fridge for 24 hours before adding the finishing touches and serving.

Dark Chocolate Brûlée

A chic chocolate dessert fusing intense dark chocolate with a creamy brûlée heart, topped off with an elegant chocolate decor.

Prep Time
180 Minutes
Cook Time
60 Minutes
Total Time
240 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 log)

Dietary: Vegetarian

Ingredients

01 6 teaspoons of granulated sugar.
02 30g of dark chocolate for assembly.
03 1 vanilla bean.
04 2 egg yolks.
05 50g of chocolate for decoration.
06 Mini meringue mushrooms for garnish.
07 65g of all-purpose flour.
08 150g of 70% dark chocolate (Saint-Domingue).
09 10cl of mascarpone cheese.
10 1 sheet of acetate (rhodoid film).
11 10cl of heavy cream.
12 6 eggs.
13 2 eggs (for the sponge cake).
14 30g of powdered sugar.
15 55g of sugar (20g + 35g).
16 1 teaspoon of baking powder.
17 50g of 70% dark chocolate (Saint-Domingue).

Instructions

Step 01

Melt the chocolate, draw patterns on the acetate, let it harden, then place into the mold.

Step 02

Create chocolate trees, add meringue mushrooms, then finish with decorated pieces.

Step 03

Start with melted chocolate, layer mousse and the insert, finish with the sponge. Chill for 12 hours.

Step 04

Melt chocolate, mix with sugary yolks, and fold in whipped egg whites.

Step 05

Beat sugar with yolks, add mascarpone, cream, and vanilla. Bake at 160°C for 45 minutes. Chill overnight.

Step 06

Whisk yolks and sugar, whip whites, fold with sifted flour and baking powder. Pipe and bake at 180°C for 15 minutes.

Notes

  1. This dessert requires two days of preparation.
  2. To perfect the decorations, precise chocolate tempering is key.

Tools You'll Need

  • Acetate sheet.
  • Oven.
  • Log-shaped mold.
  • Electric mixer.
  • Heatproof bowl for double boiler.
  • Pastry bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 32 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g