Triple chocolate yule log | Valrhona Chocolate
Make the biscuit and leave to cool. Cut into rectangles of the same size as your yule log mould. Make the IVOIRE 35% mousse and pour into your yule log mol
Ingredients
- 225 g Eggs
- 75 g Honey
- 120 g Caster sugar
- 75 g Finely ground almonds
- 120 g Plain flour
- 25 g COCOA POWDER
- 7,5 g Baking powder
- 120 g Whipping cream 35%
- 75 g Melted butter
- 25 g Rum
- 45 g CARAÏBE 66%
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