La Cuisine - The Cook's Resource


Buche De Noël Chocolate Filling

A delicious holiday treat! This is adapted from a basic mousse preparation found in the now out of print  Lenotre series. 

Category:  DESSERTS  - 


For 1 people ()


  • ounce(s) Cluizel Noir or Valrhona Equatorial Chocolate
  • 3.5 tablespoon(s) India Tree Superfine Sugar
  • 0.75 cup(s) soft unsalted butter
  • 5 egg yolks
  • 8 egg whites

Buche De Noël Chocolate Filling Directions

If you use this for the Buche de Noël, you will have some left over which can be used as a filling for meringues or tart shells.  If you have a copper saucepan, you will not need a a double boiler.  Simply melt the chocolate over low heat, stirring occasionally with a wood spoon.  If you hand whip your egg whites in a copper bowl with a balloon whisk, you will have a silkier mousse.   I prefer to use a wood corner spoon with a hole in the center to stir the chocolate.  I also use a spoon shaped spatula to fold the two mixtures together. 

Melt chocolate and remove from heat.

Add butter, stirring with a wood spoon. Allow mixture to completely cool. It should have a thick cream like consistency.

Stir in yolks one at a time.

Whisk whites until stiff, adding sugar gradually once they start to mount in the bowl.

Fold chocolate mixture until blended.

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