Chocolate christmas trunk filled with truffles

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Chocolate christmas trunk filled with truffles
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Chocolate christmas trunk filled with truffles

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: FrenchDifficulty: Difficult
Rations

6

rations
Preparation time

55

minutes
Cooking time

9

minutes
Calories

693

kcal/ration
Resting time

1

hour 
Cooling time

30

minutes
Total time

2

hours 

34

minutes

Bring your kitchen into the soft, warm sounds of a holiday playlist as you embark on the creation of a magical Chocolate Yule Log, the gourmet star of the season.

Begin by beating egg yolks and egg with sugar until a velvety base is obtained. The harmony of cinnamon and lemon will remind you of the carols of memory. As the meringue comes to life with egg whites and sugar, visualize the joy this recipe will bring to your table. The sponge cake sheet bakes in a heartbeat; your attention here is as crucial as the main melody of your favorite song.

The silky truffle filling invites the sweet tooth to join the beat of the shake, providing the perfect texture for the final embrace of the log when rolled. The chocolate coating, rich and shiny like Christmas Eve, will cover the log with the softness of a blanket of snow. And while the fork dances on the semi-solidified coating, simulating the bark of a tree, the red fruits perch like ornaments on a sweet fir tree.

Tradition and comfort come together in this dessert that invites every sense to celebrate the taste for homemade and family sharing. Cook, sing and celebrate with every bite of this delicacy.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Base of the trunk:

  • 5 egg yolks

  • 1 whole egg

  • 120 gr sugar

  • Lemon zest

  • 1 pinch of cinnamon

  • 60 gr flour

  • 60 gr potato starch

  • 5 egg whites

  • Filling:

  • 300 gr liquid cream 35 % fat

  • 2 c.s. tablespoon cocoa powder

  • 2 c.s. tablespoon powdered sugar

  • Coverage:

  • 140 gr water

  • 180 gr sugar

  • 120 ml liquid cream 35 % fat

  • 60 gr cocoa powder

  • 3 gelatin sheets

  • Decoration:

  • 150 gr berries (assorted tray)

Pasos

  • Preheat the oven to 230 °C.
  • Start by whipping the egg yolks and the whole egg with 60 grams of sugar, the lemon zest and the cinnamon. This is done by beating until the mixture lightens and has a fluffy texture.
  • Beat the egg whites with a pinch of salt until stiff. Once whipped, add the other 60 grams of sugar and continue beating until a firm meringue is formed.
  • Mix the flour with the potato starch, sift (with a sieve or sifter) and gently integrate into the yolk mixture.
  • Fold in the whipped egg whites with a gentle folding motion so that the whites do not drop and the dough becomes airy.
  • Put the dough in a piping bag and spread it on a tray lined with greaseproof paper forming a thin sheet.
  • Bake for about 3-4 minutes until lightly browned. You must be attentive, as it is a very fast cooking.
  • Once baked, allow the cake to cool.
  • Preparation of the truffle filling:
  • Prepare the truffle filling by whipping the cream with the cocoa powder and icing sugar until well blended and firm.
  • Spread the truffle filling over the cooled cake, then carefully roll to form the log.
  • For the branches of the trunk: Cut the ends at an angle and glue them to the sides of the trunk simulating branches.
  • Preparation of the chocolate coating:
  • For the chocolate coating, hydrate the gelatin sheets in cold water.
  • Boil the water with the 180 grams of sugar and the 120 ml of cream. Remove from heat and add the 60 grams of cocoa, stir and dissolve well.
  • Add the previously hydrated gelatin to the chocolate mixture and allow to warm for about 10 minutes.
  • Pour the topping over the log and, when it begins to solidify, use a fork to make grooves that emulate the bark of a tree.
  • Garnish with the berries.

Notas

  • Precision is key when separating the egg whites from the yolks, any trace of yolk can prevent the egg whites from reaching the optimal snow point.
  • When incorporating the dry ingredients, do it in several batches and with delicate movements to maintain aeration.
    • >
  • The baking time may vary depending on the oven, so I would recommend watching the cake from 3 minutes to prevent it from burning or drying out too much.
    • >
  • Whipping cream should be very cold; consider refrigerating the bowl and beaters before use to help the cream whip faster and more firmly.
    • >
  • The cocoa powder should be of good quality and without added sugar for a more intense and pure chocolate flavor.
  • Hydrate the gelatin sheets in cold water until completely soft, which may take about 5 to 10 minutes. When adding the gelatin to the hot mixture, make sure it is well drained and stir until completely dissolved to prevent gelatin clumps from forming.
  • The log should be rolled while it is still warm and pliable, which will prevent it from breaking when rolled.
  • If you prefer a more professional finish, consider sprinkling a little powdered sugar on top. To add finishing touches, such as berries, we recommend adding them just before serving to maintain freshness.
    • >
  • Remember not to roll too tightly, which could cause the filling to leak out the ends.
  • And of course, presentation matters a lot! Serving the yule log on a beautiful platter or wooden board can greatly enhance the visual and taste experience of this traditional holiday dessert.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 255g
  • Total number of serves: 6
  • Calories: 655kcal
  • Fat: 28.7g
  • Saturated Fat: 16.5g
  • Cholesterol: 255mg
  • Sodium: 118mg
  • Potassium: 40mg
  • Carbohydrates: 30.3g
  • Fiber: 0.47g
  • Sugar: 29.2g
  • Protein: 6.4g
  • Vitamin A: 244IU
  • Vitamin C: 14.64mg
  • Calcium: 26.6mg
  • Iron: 0.6mg
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Key points of the recipe

Pairing with wine

To pair the Truffle Stuffed Chocolate Christmas Trunk, we would be looking for a wine that can complement the richness and intensity of the chocolate, as well as counteract the sweetness without overwhelming the flavors. Here are some specific recommendations:

Sweet fortified wines:
– Pedro Ximénez: A classic pairing for chocolate due to its depth and notes of raisins, figs and caramel. It is intense enough to stand up to chocolate, but also has a natural sweetness that complements desserts.
– Port (Ruby or Tawny): Ports, especially Ruby styles with their fruity character and Tawny styles with their complexity and nutty notes, can be wonderful with chocolate. The aged Tawny will also bring flavors of nuts and spices that can complement the cocoa nuances.

Dry Fortified Wines:
– Banyuls: This wine from the south of France, often made with Grenache, offers chocolate and coffee flavors that can highlight similar elements in the Yule log.
– Maury: Another French fortified wine, similar to Banyuls, which also has natural affinities with chocolate.

The sweet wines mentioned above should have enough body to match the density of the dessert, but balancing the sweetness is key; we don’t want the wine to be too sweet and overshadow the dessert, nor do we want the dessert to make the wine seem flat.

One could also consider a sweet sparkling wine, such as an Italian Brachetto d’Acqui, whose bubbles and notes of strawberry and raspberry can add a refreshing contrast to the dessert.

As for pairings that should be avoided, dry red wines with strong tannins or dry white wines may clash with the sweetness of the dessert and leave a bitter or astringent impression on the palate. It is important to serve the wine at the right temperature, slightly chilled for fortified and generous wines, so that the freshness of the wine and the richness of the dessert complement each other.

Beer pairing

I would look for a pairing that can complement the “chocolaty” richness and smooth texture of a Truffle Stuffed Chocolate Yule Log. Generally, with chocolate desserts, we look for a beer that has toasted or malty notes to accompany and contrast the sweetness and rich flavors of the dessert.

An Imperial Stout or a Chocolate Stout would be exceptional choices. These beers often feature notes of cocoa, coffee and burnt malt, which can complement the depth of chocolate in the yule log. The richness and complexity of the beer can make an intriguing play of flavors with the truffle filling and chocolate coating.

The Imperial Stout has robust flavors and roasted notes that complement the intense chocolate flavor. The carbonation and slight bitterness of the beer can cut through the creamy texture of the truffle filling, balancing each bite. It is important that the beer and dessert have a similar level of flavor intensity, and Imperial Stouts are potent enough to stand up to such a rich dessert without being overshadowed.

There are pairings to avoid such as beers with high hop content and bitterness, such as IPAs, which may conflict with the sweetness and richness of the dessert, and will not complement the chocolate flavors well. Very light and refreshing beers, such as Pilsners or wheat beers, can be overwhelmed by the intensity of a dessert like this and add nothing to the overall flavor profile.

Serving temperature is key. Serve the Imperial Stout or Chocolate Stout slightly chilled to open up the flavors, but not so chilled that it suppresses the complex notes that can play with the dessert ingredients. Beer carbonation can influence the sensory perception of the dessert, enhancing the experience by cleansing the palate between bites.

As we always say, there are no fixed rules in food and beer pairing, carefully balanced complementarity and contrast can enhance both beer and dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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