Ponthier Chocolate and Alphonso Mango Christmas Log

The perfect Christmas showstopper dessert! This rich and decadent yule log using Ponthier Alphonso mango puree is bound to bring a little festive joy to your guests! This recipe offers a beautiful combination of tastes and textures, with a crisp chocolate biscuit base, a light vanilla and milk chocolate mousse and fruit mango jelly. 

Ingredients

Chocolate Biscuit:

• 240g 70% almond paste
• 90g Icing sugar
• 150g Egg yolks
• 80g Whole Eggs
• 80g Moulin Paul Dupuis T55 Flour
• 80g Cocoa powder
• 80g Butter
• 225g Egg whites
• 90g Caster sugar

Vanilla Mousse:

• 175g Cream
• 1 Vanilla pod
• 175g Sugar
• 14g Gelatine
• 875g Whipped cream

Mango Jelly:

• 1000g Ponthier mango puree
• 14g Gelatine

Milk Chocolate Mousse:

• 90g Milk
• 90g Cream
• 30g Egg yolks
• 30g Sugar
• 4.5g Gelatine
• 500g 50% milk chocolate
• 700g Whipped cream

Method

Chocolate Biscuit:

1. Mix the almond paste with the icing sugar, add the egg yolks and eggs.
2. Whisk together the mixture and add the sieved flour and cocoa powder, the warm melted butter and the egg whites, beaten together with the caster sugar.
3. Roll out in a baking ring and bake in a preheated oven at 160°C.

Vanilla Mousse:

1. Heat up the 175g of cream to around 50°C with the vanilla and sugar.
2. Once the mixture is hot, add the gelatine, which has already softened in cold water, then the whipped cream.

Mango Jelly:

1. Heat up half of the Ponthier mango puree and incorporate the gelatine, which has already softened in cold water. Mix well and homogenise.
2. Incorporate everything into the second half of the mango puree and mix well again.

Milk Chocolate Mousse:

1. Bring the milk and cream to the boil, pour onto the egg yolks beaten with the sugar, strain the mixture and pour over the milk chocolate and the gelatine, which has already softened in cold water.
2. Blend together and cool the mixture down to 35°C, then stir it into the whipped cream.

Assembly:

1. To assemble, place the chocolate biscuit inside a stainless steel baking ring on a plate lined with baking paper.
2. Next, pour a 1cm-thick layer of vanilla mousse on top. Place in the freezer for 1 hour. Then pour a 1cm-thick layer of mango jelly on top of the vanilla mousse. Leave to set in the freezer for 1 hour.
3. Prepare the milk chocolate mousse, and pour it in until it reaches the top of the stainless steel baking ring. Place in the freezer for 2 hours.
4. Remove the baking ring, then cut a triangle of the desired size and place it on a cake rack.
5. Coat the triangle in a dark chocolate glazing, decorate with dark chocolate decorations and chocolate balls sprayed yellow.

Photographer-©Adeline Monnier