A show-stopper festive dessert from the team at Callebaut Australia. We can guarantee you this will be the talking point of your Christmas lunch this year!
Chocolate Ganache Mousse
- 150g whole milk
- 3bag Kashmiri Chai tea
- 2 star anise
- 1 cinnamon stick
- 275g Callebaut Belgian Milk Chocolate
- 275g whipped cream
Bring the milk, tea bags and spices to the boil. Cover and allow to infuse for 5 minutes. Strain. Pour onto the chocolate and emulsify. Cool to 40°C. Fold the ganache through the semi – whipped cream.
White Chocolate Vanilla Mousse
- 120g whole milk
- 1 pod vanilla
- 28g egg yolks
- 12g caster sugar
- 6g cream powder
- 325g Callebaut - Finest Belgian White Chocolate - Recipe N° W2
- 330g whipped cream 35%
Bring the milk and vanilla to the boil. Take off the heat. Mix the egg yolks, sugar and cream powder together. Pour on the boiling milk and whisk together. Return to a clean saucepan and reboil for 2 minutes. Pour the warm crème pâtissière over the white chocolate and emulsify. Allow to cool to 40°C. Fold in. Pour into a four-side tray lined with silcone paper (approx 1.5 cm in thickness). Freeze.
- 250g unsalted butter
- 300g Callebaut Belgian Milk Chocolate
Melt gently together.
- 200g eggs
- 250g caster sugar
Whisk together to a high foam. Gently stir in the cooled down melted chocolate and butter mixture.
- 80g plain flour
- 65g cocoa powder Van Houten full bodied 22 / 24% brown
Sieve together. Fold into the mixture. Pour the mixture into a four-sided baking tray lined with Silicone paper (approx. 1 cm in thickness). Bake at 160°C for 15 to 20 minutes. Allow to cool. Freeze.
Ginger Shortcake Biscuit Base
- 175g butter
- 85g caster sugar
- 200g plain flour
- 10g gingerbread
Beat together the butter and sugar. Mix the flour and spices together. Combine all ingredients together to form a dough. Refrigerate for at least 1 hour. Roll out to 3 mm thickness and cut to 10 cm x 21 cm. Bake at 140°C for 15-18 minutes.
Apricot Fruit Insert
- 200g apricot fruit puree
- 35g caster sugar
- 1g agar
- 4g ascorbic acid
Heat the fruit puree to 40°C. Mix the agar agar with the caster sugar and add to the puree. Bring the mix to the boil and keep boiling for 1 minute. Take off the heat, add in the ascorbic acid and mix well. Pour the apricot gel in flat insert moulds (4 cm x 14 cm) and freeze (approx. 1-1.5 cm thickness).
Milk chocolate glaze
- 150g water
- 125g sugar
- 175g glucose
- 100g sweetened condensed milk
- 13g leaf gelatine
- 200g Callebaut Belgian Milk Chocolate
Bring the water, sugar and glucose to the boil. Cook to 103°C. Stir in the condensed milk. Rehydrate the leaf gelatine in cold water to soften. Stir into the hot liquid. Pour the hot mixture onto the chocolate and emulsify with a hand blender (avoid creating air bubbles by keeping the mixer head below the surface). Leave to set overnight in the fridge. To use: reheat to 40°C and glaze frozen patisserie.
Assembly & Presentation
Cut the vanilla mousse, apricot gel and brownie layers to 4 cm x 14 cm (so that they will sit inside the yule log without touching the walls of the mould). Pipe chocolate mousse into the base of a yule log mould and spread up the sides, ensure no air gaps or bubbles. Place the frozen layer of white chocolate mousse into the mould, followed by the apricot layer and then arrange the brownie layer.
Pipe chocolate mousse around the sides of the inserts to ensure no air gaps and make a smooth base. Freeze. Roll the gingerbread shortcake and cut to 12 cm x 10 cm. Bake and cool. Warm the glaze so that it is approximately 40°C. Pour the glaze slowly over the frozen yule log ensuring all sides are evenly coated. Remove any excess glaze and place the yule log onto the prepared gingerbread shortcake. Decorate with chocolate flowers. Allow to defrost to approximately 12-15°C before serving.
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