Raspberry Chocolate Mousse Bûche (Noël 2020)

During this time of the year I get very excited taking all my bonCOOK™ baking accessories out of the closet. Because let’s be honest… I could not achieve such results without the best equipment there is.

This recipe comes directly from Guy Demarle in France and it is so light and delicious, you will want to make it every occasion you can even if it is only to impress your guests.

I hope your will Enjoy this Christmas Recipe as much as I did! Bon Appétit!

For more Christmas Cookies and Bredele recipes, click HERE!

As usual, you will find the Step-by-Step Video, below the recipe.

Enjoy & Bonne Bûche!

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Raspberry Chocolate Mousse Bûche (Noël 2020)

bakingwithnessa

This holiday season, this exquisite Raspberry Chocolate Mousse Bûche will be the center of attention at your dining table!

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Prep Time 1 hour hr

Bake Time 12 minutes mins

FREEZER 12 hours hrs

Total Time 13 hours hrs 12 minutes mins

Course Christmas Buche, Dessert

Cuisine French

Servings 10

Equipment

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Maze Mat

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Flexiflat™

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Loaf Flexipan®

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Medium Bonmat™

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Baking Sheet (M)

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Magnetic Measuring

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Mixing Bowl

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Whisk

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Mini Whisk

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Spatula

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Offset Mini Spatula

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Cake Server Knife

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Colander Scoop

Ingredients

 

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MAZE DESIGN BATTER

• ▢ 2 tbsp (30 g) butter (Softened | At Room Temperature)
• ▢ 2 tbsp (30 g) powdered sugar
• ▢ 2 tbsp (30 g) egg whites
• ▢ 1/4 cup (30 g) all-purpose flour

ALMOND CHOCOLATE CAKE BATTER

• ▢ 1.5 tbsp (20 g) butter (Melted)
• ▢ 2/3 cup (75 g) almond flour
• ▢ 1/3 cup (75 g) powdered sugar
• ▢ 1 tbsp (15 g) all-purpose flour
• ▢ 2 tsp (10 g) unsweetened cocoa powder
• ▢ 2 eggs
• ▢ 1/3 cup (80 g) egg whites
• ▢ 1 tbsp (15 g) sugar

RASPBERRY CHOCOLATE MOUSSE

• ▢ 5 tbsp (70 g) raspberry jam (Heated)
• ▢ 1.5 cups (270 g) dark chocolate chunks
• ▢ 1.35 cups (330 g) heavy whipping cream
• ▢ 4 oz (120 g) raspberries (Sliced in Halves)

Instructions

 

MAZE DESIGN

• Place your Maze Design Mat on the top of the your Flexiflat® Tray  and your Medium Perforated Baking Sheet. Set Aside.
• In a small mixing bowl, gently mix with a spatula the softened butter and powdered sugar together. Then, whisk in the egg whites and all-purpose flour.
• Gently pour your preparation and spread evenly using your offset spatula. Freeze while preparing the almond chocolate cake.
  

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ALMOND CHOCOLATE CAKE

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together almond flour, powdered sugar, all-purpose flour, cocoa powder and both eggs.
• In another mixing bowl, whip the egg whites until stiff peaks. Add the sugar half way. Then, using a spatula carefully fold it into your first preparation. Add the cooled melted butter.
• Preheat oven at 410F/210C.
• Take your trays out of the freezer, and gently pour over the chocolate preparation. Evenly spread with your offset spatula. 

BAKE!

• Bake for 12 minutes at 410F/210C. (Every oven heats differently, monitor your chocolate cake from 10min). It is ready when the sponge springs back when touched lightly.
  

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• Once your chocolate cake is out of the oven, let it cool down for about 5min and then flip over the bonMAT™. Set aside while preparing the raspberry chocolate mousse.
  

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RASPBERRY CHOCOLATE MOUSSE

• Place the dark chocolate chunks in your Mini Round Flexipan® Mold. Heat in the Microwave for about 30 seconds at a time. Once out of the microwave, using your Mini Whisk, mix until smooth. 
• Add the raspberry jam to your Mini Round Flexipan® Mold. Heat in the Microwave for about 30 seconds. Incorporate it to your melted chocolate and set aside.
• In another mixing bowl, whip the heavy whipping cream until stiff peaks. Then, using your spatula carefully fold it into your chocolate preparation. Add the raspberry halves.

ASSEMBLY

• Place your Loaf Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Using the cake server knife gently cut along the lines of your Maze Mat. Save one rectangle as well to cover the bottom of your Bûche. Place the Maze Design in your Loaf Mold so it is in contact to the mold.
• Then, pour your Raspberry Chocolate Mousse Preparation and cover with the chocolate cake rectangle previously cut. Cover with a plastic wrap and freeze overnight.
  

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DEMOLDING

• The day you are ready to enjoy your bûche, take it out of the freezer 5 hours prior eating. Separate the Loaf Mold from the maze mat, then, gently peal it off. Enjoy & Bon Appétit!
  

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Video

Special Notes

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Nutrition

Nutrition Facts

Raspberry Chocolate Mousse Bûche (Noël 2020)

Amount Per Serving

Calories 249 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Cholesterol 77mg26%

Sodium 52mg2%

Potassium 83mg2%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 13g14%

Protein 5g10%

Vitamin A 520IU10%

Vitamin C 4mg5%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bon cook, Bûche, christmas baking, easy buche de noel, easy chocolate mousse, French dessert, guy demarle, silpat

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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