Yule Log (Buche de Noel)

Mousse:

16 oz Dark chocolate

1 pint Heavy cream

8 oz Whipping cream

Note: Dark chocolate and heavy cream will make ganache, which is also great for truffles.

Melt chocolate in a double boiler (or a glass bowl set over a simmering pot of water on the stove), add cream and mix. Let sit overnight in refrigerator. The next day, remove half of the mixture and reserve for icing the cake.

Place cold ganache (chocolate and heavy cream mixture) and whipping cream in mixer. Beat on medium just until thick and stiff peaks form. Do not overmix, as this will churn the cream into butter, resulting in a grainy mouse.

White Biscuit (or cake):

7 Egg yolks

7 Egg whites

4 oz Sugar

2 oz Pastry flour

2 oz Ground almonds

2.5 oz Melted butter

Beat yolks and sugar until stiff. Sift in flour and fold in almonds and melted butter. Spread batter ¼ inch thick into a half sheet pan lined with buttered parchment paper. Bake at 350 degrees until cake is set.

To assemble:

Take the mousse and spread it over cooled biscuit. Roll biscuit/cake to form a log. Spread icing over log and use a fork to create lines on the icing.

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