Chocolate and raspberry craquinette log

For my first yule log of the year, I didn’t really hesitate on how to do it. I absolutely wanted to use my mold Meringa, my favorite of these parties. And for the log itself, I wanted to stay on the way of doing that I already loved here and the.
On the other hand, the choice of flavors was more delicate. There are so many that make me crave!

This yule log is finally made up of a very soft milk chocolate mousse, a raspberry insert and a crunchy chocolate base. The perfect marriage of sweetness, acidity and crunch. What I particularly appreciate in this yule log is the texture of both the mousse and the raspberry confit. It’s quite light.

And you know what… This yule log is also very, very simple to make. But yes, I promise you! There are very few ingredients and very few steps. You don’t even have to turn on the oven.

Chocolate and raspberry craquinette log:

Raspberry confit:

200g raspberry purée
25g sugar
3 g NH pectin

Heat the puree in a saucepan.

Mix sugar and pectin.
When the puree begins to be lukewarm, add the sugar while mixing.

Bring to a boil and cook for 1 to 2 minutes without stopping stirring.

Pour this confit into 4 mini push cake molds lined with rhodoïd. Reserve in the freezer for a few hours or overnight.

Cuddly milk chocolate mousse:

100 g Ghana 40% milk chocolate (Barry)
400 g 35% liquid cream
3g gelatin

Rehydrate the gelatin in a bowl of cold water.

Melt the chocolate with 100 g of cream.
Mix well.
Add the drained gelatin. To mix together.
Add the rest of the cream while mixing.

Reserve in the fridge for a few hours or overnight, until this mixture is very cold.

Crunchy puck:

80g dark chocolate (Guayaquil 64%)

10g cocoa butter
50 g small butter
50 g of Gavottes

Melt the chocolate in 20 second increments in the microwave.

Mix well and add the cocoa butter.
Add the crumbled cookies. To mix together.

Spread this mixture on a baking sheet so as to have a rectangle of 21X7 cm, the size of the mold at the base.
Leave to harden in the fridge.


Mount the milk chocolate cream like whipped cream.

Fill the mold with the half foam, bringing it up to the top.
Unmold the raspberry confit and place it still frozen in the middle of the mousse. Cut slightly so that the size is perfect.

Cover remaining foam.
Gently put the puck on top.

Store the log in the freezer until ready to eat.


25 g of chocolate (Guayaquil 64%)
1 tsp neutral oil

Melt the chocolate, and add the oil. To mix together.

Unmold the frozen log.
Pour a little chocolate on the tips of the log. Avoid putting it in the hollows, because it makes cutting complicated.

Leave the thawed log in the fridge for a few hours.

To finish: in material, I use the mold Silikomart Meringa. It has a capacity of one liter and can make a log for 8 people.
He is not very tall. That’s why I didn’t use my mold with usual insert, which was way too big. So I used the molds mini push bagare lying around in my closet.

For the confit, I use pectin NH, and I encourage you to do the same, because the result is perfect. Otherwise, replace it with 2 sheets of gelatin, but it will still not be quite the same when tasting.

If you don’t have cocoa butter for the puck, that’s no big deal.

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