Make an irresistible triple chocolate log cake for the holidays! A brownie base, a dark chocolate cremeux, a milk chocolate mousse, a white chocolate mousse, a chocolate mirror glaze, and small meringues for a crunchy touch. A marvel for the eyes and the taste buds!
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Why you'll love this dessert
The triple chocolate log cake is the essential holiday dessert, bringing together the pleasures of dark, milk, and white chocolate in perfect harmony. With its mirror glaze and meringues as a crown, it captivates with both its beauty and exquisite taste.
This chocolate yule log cake combines a brownie base with milk and white chocolate mousses, featuring a heart of dark chocolate cream. It's all enveloped in a chocolate mirror glaze and garnished with small, crunchy meringues.
Compared to a log cake roll, using a log mold with an insert may seem more complex, but by carefully following all the steps and tips in this recipe, you'll find that it remains accessible and easy to make.
Craving for more Christmas desserts? Give these a try: Christmas Rocher Log, Praline Yule Log, Gingerbread Village Layer Cake, Gingerbread Christmas Cake, Candy cane pie, Chocolate Christmas tree cupcakes.
Chocolate Log composition
*You'll find quantities and full instructions in the recipe card at the end of this page.
- Brownie base: A rich and indulgent brownie base, perfect for complementing the flavors of the three chocolates.
- Dark chocolate cremeux: An ultra-creamy, chocolate-rich center created by simply adding dark chocolate to a custard-like preparation.
- Milk chocolate mousse: A ganache made from melted milk chocolate folded into whipped cream.
- White chocolate mousse: White chocolate ganache combined with whipped cream and a touch of gelatin for a firmer texture.
- Chocolate mirror glaze: A glossy and easy cocoa glaze for a delightful finishing touch.
- Decorations: Small French meringues in the shape of stars and Christmas trees.
How to make Tripe chocolate Yule log recipe (Buche de Noël)
Brownies
- Melt the chocolate and unsalted butter using a double boiler.
- Whisk the eggs with granulated sugar in a large bowl, then incorporate the melted chocolate and butter mixture.
- Finish by adding the flour mixture, all-purpose flour, cocoa powder, and salt, and pour the brownie cake batter into the prepared pan.
- Bake the brownie in a preheated oven for 25 minutes, then allow it to cool completely.
- Cut the cooled cake into a long rectangular shape slightly smaller than the dimensions of your log mold.
Make the chocolate crémeux
- Prepare the custard: heat the heavy cream and whole milk in a saucepan.
- Then pour the hot mixture over the previously whisked egg yolks and sugar.
- Return the mixture to the saucepan and cook the custard until it reaches 185°F/ 85°C(until it thickens slightly and coats the back of a wooden spoon).
- Pour the hot custard over the previously melted dark chocolate and vigorously mix to incorporate.
- Blend the mixture using an immersion blender and pour the dark chocolate custard into the designated insert mold.
- Place the chocolate cremeux insert in the freezer (it should be completely frozen for assembling the log).
Milk chocolate and white chocolate mousse
- Melt the milk chocolate using a double boiler and let it cool slightly, then mix it with the whipped cream until you achieve a homogeneous mixture.
- Also, melt the white chocolate using a double boiler, and at the same time, heat ⅓ of the liquid cream in a saucepan to dissolve the previously rehydrated gelatin sheet.
- Incorporate the mixture of the hot liquid cream and gelatin into the white chocolate and let it cool a bit before mixing it with the rest of the whipped cream until well combined.
Yule Log Cake assembly
- Line the bottom of the buche mould with the milk chocolate mousse.
- Add the frozen chocolate cremeux in the center.
- Cover with the white chocolate mousse and add the brownies.
- Smooth with a spatula and place in the freezer for at least 4-6 hours, until completely frozen.
- Carefully remove the frozen yule log cake from its silicone pan and place on a baking sheet lined with parchment paper. Return to the freezer while you prepare the chocolate glaze.
Mirror glaze and decoration
- In a saucepan, bring the heavy cream, water, sugar, and glucose syrup to a boil.
- Incorporate the previously rehydrated gelatin and stir to dissolve it.
- Remove from heat, add unsweetened cocoa powder, and mix to incorporate.
- Use an immersion blender to smooth the cocoa glaze and let it cool to 95°F/ 35°C before pouring it over the frozen log.
- Decorate the top and sides of the log with small meringues in the shape of stars and Christmas trees.
- Allow the Yule log cake to rest in the refrigerator for approximately 3-4 hours until it is fully thawed.
Serving suggestions
- Chocolate sauce: Prepare a rich and creamy chocolate sauce to generously pour over the three chocolate yule log cake just before serving.
- Vanilla custard: A light vanilla custard can accompany your three chocolate yule log cake, adding a touch of sweetness and creaminess.
- Vanilla ice cream: Serve a small scoop of vanilla ice cream alongside the log to create a contrast in temperature and flavor.
- Fresh raspberries: Raspberries provide a tart touch that pairs perfectly with the richness of the chocolate. Arrange them around the log or serve them with sweet homemade whipped cream.
- Red berry coulis: A red berry coulis adds freshness and color to the plate.
- Chocolate shavings: Add white, dark, and milk chocolate shavings to the log for an elegant presentation and a burst of flavors.
- Sugared cranberries and rosemary: Like the traditional chocolate yule log roll cake.
Storage and Freeze
In the refrigerator: Store your three chocolate log in the refrigerator for up to 4 days under a cover or in a storage container, avoiding any contact that may damage the log's glaze.
In the freezer: You can also prepare it and keep it in the freezer for up to 3 months. Once thawed, it is not recommended to refreeze it.
Tips for making this Christmas log
- Use the right log kit: Here, I'm using the ScrapCooking log kit, and you should let the log and insert thaw slightly to facilitate unmolding. With a silicone mold, you'll have less difficulty removing your log without damaging it.
- Freeze the chocolate cremeux: Start by preparing the cream because it needs to be completely frozen for assembling the log.
- Evenly distribute the mousse in the mold: Apply it with a spoon or spatula to smooth the chocolate mousse and avoid imperfections, ensuring a smooth finish on top of the log.
- Chocolate glaze: It should be at a temperature of 35°C, and the log must be completely frozen for it to adhere well and prevent dripping.
- Allow it to thaw before serving: Once decorated, let the log thaw gently in the refrigerator for 3-4 hours before serving. (Not like me, I had to take photos quickly, and you can see that the textures are still a bit firm; when completely thawed, you'll have very creamy and smooth textures.)
Recipe variations
Add a fruit insert: Incorporate a layer of red fruit purée, raspberries, strawberries, etc., for added flavor.
Add praline crunch: For crunchiness and a delightful hazelnut and almond flavor, follow my feuilletine recipe, as in this chocolate praline yule log, a mixture of homemade hazelnut praline and crispy crepes dentelles.
Coffee chocolate log: Infuse the dark chocolate mousse with a packet of instant coffee for a cappuccino flavor.
Caramel chocolate log: Add a layer of salted caramel inside the log.
Rocher glaze: Replace the cocoa glaze with a Rocher chocolate glaze, as in my Rocher chocolate log recipe.
More Yule log Cakes
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Triple Chocolate Log Cake
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
Description
Recipe for 3-chocolate buche de Noël (Yule log cake) with dark chocolate cremeux, milk chocolate mousse and white chocolate mousse on a brownie base and covered with a cocoa glaze and decorated with French meringues (serves 10)
Ingredients
Brownies
- 120 g (⅔ cup) Dark baking chocolate
- 60 g (¼ cup) Butter - unsalted
- 2 eggs - room temperature
- 150 g (¾ cup) Sugar - granulated
- 30 g (¼ cup) Flour - all-purpose
- 10 g (1 tbsp) Cocoa powder - unsweetened
Chocolate crémeux insert
- 94 g (½ cup) Baking chocolate - 64-70% cocoa butter
- 3 egg yolks - room temperature
- 34 g (¼ cup) Sugar - granulated
- 120 ml (½ cup) Heavy cream - full fat
- 120 ml (½ cup) Whole milk - or semi-skimmed 2%
Milk chocolate mousse
- 120 g (⅔ cup) Milk chocolate 180 g (¾ cup) Heavy cream - Full fat and cold
White chocolate mousse
- 130 g ( ¾ cup) White chocolate
- 180 g (¾ cup) Heavy cream - Full fat and cold
- ½ sheet of gelatin
Chocolate cocoa glaze
- 6 sheets of gelatin
- 100 ml (½ cup) Heavy cream
- 50 ml (¼ cup) Water
- 150 g (½ cup) Glucose syrup - or corn syrup
- 150 g (¾ cup) Sugar - granulated
- 50 g (¼ cup) Cocoa powder - unsweetened
Décoration
Instructions
Chocolate cremeux (the day before)
- Melt the chopped dark chocolate using a double boiler.
- Heat the heavy cream and whole milk in a saucepan until it simmers.
- Meanwhile, whisk the egg yolks with the sugar using an electric mixer for 1-2 minutes.
- Incorporate the mixture of hot cream and milk and whisk until you obtain a homogeneous mixture.
- Transfer the mixture back to the saucepan and cook the custard over medium heat while continuously stirring with a wooden spoon. Check the temperature, which should reach a maximum of 85°C (185°F), until the custard coats the back of the spoon.
- Then, pour the hot custard over the melted chocolate and vigorously stir to incorporate, creating a smooth and homogeneous mixture.
- Use an immersion blender if necessary to further smooth the chocolate custard, then pour it into the insert mold.
- Place the insert mold with the chocolate custard in the freezer for at least 4 hours (or overnight). It should be completely frozen for assembling the log.
Make the brownies
- Preheat the oven to 175°C (350°F) and prepare a square brownie pan by lining it with parchment paper.
- Melt the chocolate and butter using a double boiler.
- In a large bowl, whisk together the eggs and sugar, then incorporate the melted chocolate and butter mixture.
- Add the dry ingredients, the flour, unsweetened cocoa powder, and a pinch of salt, and gently mix to incorporate them, creating a homogeneous batter.
- Pour the brownie batter into the prepared pan and bake in the oven for approximately 25 minutes.
- Allow the brownie to cool completely in its pan before carefully unmolding it.
- Cut the brownie to obtain a large rectangle that is 1 cm narrower than the log mold.
Milk chocolate mousse
- Melt the chopped milk chocolate using a double boiler and let it cool slightly (temperature should be a maximum of 50°C or 122°F).
- In a large bowl, place the cold heavy cream and whip it with an electric mixer for about 2 minutes until you have whipped cream that is not too firm.
- Gently fold the whipped cream into the melted milk chocolate using a spatula until you have a homogeneous mixture.
White chocolate mousse
- Rehydrate the half-sheet of gelatin in a bowl of cold water for approximately 5 minutes.
- Meanwhile, heat ⅓ of the cream in a small saucepan over medium heat, bringing it to a simmer only.
- At the same time, melt the white chocolate using a double boiler.
- Incorporate the rehydrated gelatin into the hot cream and vigorously stir to melt it.
- Pour the mixture of hot cream and gelatin over the melted white chocolate and mix to achieve a smooth preparation. (If you have difficulty melting the white chocolate, adding the hot cream and gelatin will help it melt faster.)
- Let the mixture of melted white chocolate cool slightly.
- Meanwhile, whip the remaining heavy cream until it becomes thick whipped cream.
- Fold the whipped cream into the melted chocolate mixture and gently mix with a spatula until you have a homogeneous but slightly liquid mixture (this is normal).
Log assembly
- Pour into the bottom of the log mold and smooth it with a spatula to fill the mold completely, filling any gaps and ensuring a smooth, flawless log.
- Place the frozen chocolate cream insert in the center of the log mold on top of the milk chocolate mousse.
- Pour the white chocolate mousse and spread it evenly in the log mold until it completely covers the chocolate cream.
- Add the brownie and lightly press it into place in the mold.
- Smooth it if necessary with a spatula to have a smooth surface.
- Place the chocolate log in the freezer for at least 4-6 hours until it is completely frozen.
Mirror glaze and decoration
- Rehydrate the gelatin sheets in a large bowl of cold water for approximately 10 minutes.
- In a saucepan, heat all the ingredients except the cocoa - sugar, glucose syrup, heavy cream, and water - until it comes to a boil.
- Add the gelatin sheets and stir to melt and incorporate them.
- Add the unsweetened cocoa powder and mix to incorporate it.
- Use an immersion blender to smooth the mirror glaze, or strain it through a sieve to achieve a smooth texture.
- Let the cocoa glaze cool to 35°C (95°F).
- Remove the log from the freezer and carefully unmold it, then place it on a rack or position it on two small glasses over a large baking dish to catch the dripping glaze.
- Pour the cocoa glaze over the entire log to cover it completely.
- Gently run a spatula along the edges of the log, then transfer it carefully to a large serving platter.
- Decorate the three chocolate log with star and tree-shaped meringues and place it in the refrigerator to thaw gently for 3-4 hours before serving.
Notes
Storage: Up to 3-4 days in the fridge and up to 3 months in the freezer.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert, yule log
- Cuisine: French
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