Chocolate and Crêpe Dentelle Yule Log

Ingredients

6 servings

• 300 g coconut oil
• 200 g dark chocolate
• 200 g milk chocolate
• 200 g toasted almond slivers
• 35 crêpes dentelles
• 1 ristretto coffee
• 10 cl liquid cream
• 100 g dark chocolate
• 4 crêpes dentelles
• 1 handful of chocolate shavings

Steps

1. 1

   Melt the chocolates in a double boiler with the coconut oil, stirring until the mixture is smooth.

2. 2

   Remove from heat, add the almonds and coffee. Line the cake mold with plastic wrap. Pour in a good 1 cm of chocolate.

3. 3

   Cover with a layer of crushed crêpe dentelle, then a 2 cm layer of chocolate. Continue until you reach the rim of your mold. Chill for 5 hours (in the refrigerator).

4. 4

   Glaze: Bring the cream to a boil. Then pour it over the chocolate.

5. 5

   Whisk to obtain a smooth and shiny texture. Unmold the yule log. Pour the glaze over it and let it set in the fridge for 4 hours.

6. 6

   Decoration: Gently crush the crêpe dentelle. Place the crêpe dentelle and chocolate shavings on top of the yule log.