Featured Recipe
Triple Chocolate Log
By Kate
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Multi-layered log with three chocolate types. Milk, dark, white chocolates in mousse and ganache forms. Cocoa crumble topping adds crunch. Spongy cocoa base rolled with ganache inside. Frosted with milk chocolate whipped cream. Slightly less sugar, quinoa flour swap, and almond extract replace vanilla. Slightly longer chilling times for setting. Textures from creamy ganache, airy mousses, crunchy crumble. Serves 10 to 12. Prep includes separate cremes and cake. Final chill for flavors to meld, slice carefully.
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Prep:
Cook:
40 min
Total:
Serves:
10 to 12 servings
dessert
chocolate
special occasion
French
Introduction
Three chocolates, three textures. White and milk chocolate mousses, dark chocolate ganache. A cocoa sponge rolled tight. Crispy crumble on top adds bite. Sweetness dialed down. Quinoa flour swaps for all-purpose, slight nutty hint. Almond extract replaces vanilla, twist of flavor. Rolled log not neat, cracks welcomed. Patience needed. Chill long for mousses to set, ganache to thicken. Whipping cream to soft peaks; no butter yet. Cracking in roll? No worries. Crunch with chocolate shards extra optional. Balance of bittersweet and light. Serves a dozen, slice small squares.
Ingredients
White Chocolate Mousse
- 120 g white chocolate, chopped
- 240 ml 35% cream
- 130 g milk chocolate, chopped
- 240 ml 35% cream
- 150 g dark chocolate, chopped
- 170 ml 35% cream
- 20 ml corn syrup
- 20 ml unsalted butter, softened
- 85 g quinoa flour
- 30 g unsweetened cocoa powder, sifted
- 1 ml baking soda
- 1 ml salt
- 2 eggs, separated
- 170 g sugar, divided
- 60 g unsalted butter, softened
- 2.5 ml almond extract
- 130 ml whole milk
- 35 g all-purpose flour
- 30 ml unsalted butter, softened
- 20 ml brown sugar
- 10 ml cocoa powder
- Pinch fleur de sel
Milk Chocolate Mousse
Dark Chocolate Ganache
Cocoa Sponge Cake
Cocoa Crumble
About the ingredients
Quinoa flour lends a subtle earthiness and lighter texture compared to all-purpose. Adjust liquids if changing flour types. Butter softened but not melted to ensure smooth creaming with sugar. Use good quality chocolates; 35% cream crucial for stability in mousses and ganache. Corn syrup adds shine and prevents crystallization in ganache. Cocoa powder adds richness in cake and crumble but balance bitterness with sugar. Chill mousses overnight for best firmness; can be whipped after chilling for fluffiness. Reserve some mousse for decoration, pipe with plain tip for subtle look. Crumble baked to golden, cool thoroughly to keep crunch.
Method
Cocoa Crumble
- Preheat oven to 175°C (350°F). Line sheet with parchment or silicone mat.
- Mix flour, butter, brown sugar, cocoa, fleur de sel till just moist.
- Break up with hands into lumps on sheet. Bake 9-12 minutes, stirring midway.
- Cool completely.
- Heat cream and corn syrup to simmer. Pour over dark chocolate in bowl.
- Let sit 2 minutes, then stir until smooth.
- Mix in butter. Cool at room temperature for 2.5 hours till spreadable.
- Chop white chocolate into bowl.
- Heat cream just to boil. Pour over chocolate; wait 2 minutes.
- Whisk till even. Cover and refrigerate for 9 hours.
- Repeat white mousse steps with milk chocolate and cream.
- Set oven rack center. Preheat to 175°C (350°F). Grease and flour 43 x 30 cm pan with parchment overhang.
- Sift dry: quinoa flour, cocoa, soda, salt.
- Beat egg whites until soft peaks. Gradually add half sugar till stiff peaks. Set aside.
- Beat butter with remaining sugar. Add yolks and almond extract.
- Alternate adding dry mix and milk on low speed. Fold in meringue gently.
- Spread batter in pan evenly.
- Bake 16-18 minutes. Check with toothpick, must come out clean. Cool fully on sheet (about 1 hour).
- Lift cake out with paper. Trim long edges to level.
- Spread ganache evenly over surface.
- Whip white mousse till soft peaks, not stiff. Reserve 60 ml (1/4 cup) for piping.
- Spread remaining white mousse over ganache.
- Roll cake from short side carefully, cracks okay. Place on serving plate.
- Whip milk mousse until soft peaks; reserve 60 ml for piping.
- Cover rolled cake with milk mousse, leave some sides bare optionally.
- Pipe white and milk mousse peaks randomly on top.
- Sprinkle 75 ml (1/3 cup) cocoa crumble. Add optional dark chocolate shards.
- Chill at least 3 hours. Remove 30 minutes before serving.
- Serve with leftover crumble.
Dark Chocolate Ganache
White Chocolate Mousse
Milk Chocolate Mousse
Cocoa Sponge Cake
Assembly
Technique Tips
Start assemble after all creams chilled sufficiently. Ganache needs resting at room temp to thicken, mousse chilled and then whipped into light peaks. Folding meringue into batter demands gentle technique to maintain air. Baking time varies; test sponge carefully not to overbake or dry. Rolling must be gentle; cracks natural due to cocoa and quinoa flour. Trimming edges yields cleaner log shape but use scraps creatively if wasted. Whip mousse for frosting last to retain air, avoid overbeating turning into butter. Decorate immediately with reserved mousse portions. Chill final log minimum 3 hours before slicing for layers to meld. Serve near room temp for best texture contrast.
Chef's Notes
- 💡 Use quality chocolates for best flavor. This matters. No cheap substitutes. Chocolate type defines the moody taste. Lustrous ganache yields shine. Whipping cream crucial for mousse stability. Stay with 35% cream.
- 💡 Chilling is not optional here. Mousse needs it. Overnight is best. Don't rush ganache time either. Let it thicken naturally. Rolling the cake? Gentle touch needed. Cracks happen. It's okay.
- 💡 Baking times can shift depending on your oven. Keep an eye on the cocoa sponge. Toothpick test is key here. Too dry? Not good. Too soft? Let it set more. No room for mistakes.
- 💡 Trim edges for a neat look. Use scraps creatively. Create mini rolls or trifle layers. Assemble after chilling. Temperatures matter for whipping. Watch for peaks, not butter.
- 💡 Sprinkle cocoa crumble generously. It adds crunch. Mix up textures. Optional chocolate shards? They elevate presentation. Decorate with reserved mousse. Piping can be fun but stay simple.
Kitchen Wisdom
How to store the leftover log?
Wrap tightly. Refrigerate for freshness. You can freeze too. Cut into slices before freezing for convenience.
What if mousse doesn't set?
Possible fix is chilling longer. Make sure chocolate melted completely when combined. Whip again after chilling if needed.
Can I change the flour?
Sure, but adjustments might be necessary. Quinoa flour gives earthiness. All-purpose creates different texture. Pay attention to moisture.
Any tips for rolling?
Use parchment paper for easy lifting. Cracks may happen but roll tightly. Don't rush. Cooling time helps set shape.
