Royal Chocolate Bûche with Biscoff Cookies (Noël 2022)

This Royal Chocolate Mousse shaped into a Yule log is to fall in love with. Follow these easy steps to WOW your Guests and family this season!

Prep Time 30

Bake Time 15

Freeze Time 12

Total Time 12 45

Equipment

Ingredients

LAYER 1 - APPLE CAKE BATTER

▢ 1 egg
▢ 3 1/2 tbsp (40 g) sugar
▢ 1/2 cup (120 g) Unsweetened Apple Sauce
▢ 1/3 cup (65 g) Greek yogurt
▢ 1/2 cup (60 g) all-purpose flour
▢ 1 1/2 tsp (6 g) baking powder

LAYER 2 - BISCOFF CHOCOLATE BASE

▢ 4 oz (115 g) dark chocolate chunks (Melted)
▢ 7 (70 g) Lotus Biscoff cookies (Crushed)

LAYER 3 - CHOCOLATE MOUSSE

▢ 9 1/2 oz (270 g) dark chocolate chunks (Melted)
▢ 1/3 cup (80 g) milk
▢ 1 1/2 cups (350 g) heavy whipping cream

Instructions

LAYER 1 - APPLE CAKE BATTER

Place your Flexiflat® Tray on the top of your Medium perforated baking sheet, and preheat oven to 350F/180C.
In a mixing bowl, whisk together the egg and sugar. Add, the apple sauce, Greek yogurt, all-purpose flower and baking powder. Combine until smooth. Gently pour over the apple sauce preparation into your Flexiflat™. Evenly spread evenly with your offset spatula. (Only 2/3 of the mat).
Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your apple cake from 12 min). Once your apple cake is out of the oven, let it cool down for about 5 min and then flip over your Roul'Pat. Slice 2 rectangles the size of your Log Mold. Transfer them to your Small Bonmat supported by the Small Perforated Baking Sheet. Set aside.

LAYER 2 - BISCOFF CHOCOLATE BASE

Before working on your Biscoff Chocolate base, set aside your mixing bowl, whip and whipping cream in the freezer: This will allow your mousse to hold perfectly.
Place the dark chocolate chips in your Mini Flexipan® Mold. Heat in the Microwave 30 seconds at time. Stir with your mini whisk in between until melted.
Place your Biscoff cookies in a sealed ziploc bag, and crush them using your rolling pin. Combine the crumbs to the melted chocolate, mix until coated. Gently spread your preparation onto one rectangle of the apple sauce cake. Place your tray in the freezer while preparing your chocolate mousse.

LAYER 3 - CHOCOLATE MOUSSE

Pour the milk into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Side aside so it comes to room temperature while whipping the cream.
In your mixing bowl, whip the heavy whipping cream until stiff peaks. Then, using your spatula carefully fold your cool chocolate preparation. IMPORTANT: Do not overmix it in order not to remove the air that was whipped into the cream.

ASSEMBLY

Place your Quilted Design Mat on the top of your Roul'Pat. Using your offset spatula, brush your chocolate mousse along the design. Then, transfer it to your Log Mold keeping it centered. First, pour half of your mousse, ensuring it is leveled. Add your first apple sauce rectangle on top. Then, add the remaining half of your chocolate mousse, finishing with last apple sauce rectangle with the chocolate base facing down. Cover tighly with a plastic wrap. Freeze overnight.
The following day, take your Royal Chocolate Bûche out of the freezer 6 to 8 hours prior eating. Remove your dessert from your Log Mold, then peel the Quilted Design Mat off. Place your dessert on your service tray and let it gently defrost in the refrigerator. Enjoy a slice at a time. Bon Appétit!

Nutrition

Keyword Biscoff, bon cook, Chocolat Royal, easy chocolate mousse, easy french recipe, guy demarle, silicone bakeware, silicone molds, silpat

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