Mocha Rum Mousse Log


Working Method

  1. Boil water and sugar to 118°C and pour over egg yolk mixture while whipping
  2. Whip till sabayon stage
  3. Dissolve Gelatine in some warm cream and fold with other cream through melted chocolate
  4. Last fold Sabayon through mixture and pipe into moulds

Chocolate Cake
  1. Melt chocolate and butter, add pre-mixed sugar, oil, and eggs
  2. Add dry ingredients and combine; add water last
  3. Bake in a frame at 140C in convection oven for approximately 30-45 minutes

  1. Make a Meringue with whites and half sugar, warm up yolks with half sugar and whisk
  2. Fold the two mixtures together, keeping some yolk mixture aside to mix with butter
  3. Sieve in dry ingredients and fold through; fold through butter mixture last
  4. Bake at 190°C for 10 minutes

  1. Bring cream and coffee to boil and simmer for 5 minutes, weigh up 130g
  2. Pour 130g coffee cream over semi-melted chocolate
  3. Add trimoline and emulsify
  4. Let cool down then pipe 110g on top of sponge and freeze

  1. Cut out sponge rectangle (7cm x 24cm), pipe a layer of ganache on top and freeze
  2. Cut out Cake Rectangle (8cm x 24cm)
  3. Pipe in mousse, then sponge and ganache, mousse then cake and finally freeze it all

  1. Once completely frozen demould and glaze
  2. Add chocolate decoration to finish cake


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