Frozen Chocolate Bûche de Nöel

Name: Frozen Chocolate Bûche de Nöel
Yield: Serves 10–12
Cuisine: American
Ingredients: 9 ounces semisweet or bittersweet chocolate, cut into very small bits; ½ cup granulated dugar; 5 large egg yolks; 1 cup milk; Coffee or plain Crème Anglaise, or Chocolate Sauce; Coffee or plain Crème Anglaise, or Chocolate Sauce; Coffee or plain Crème Anglaise, or Chocolate Sauce; 1½ cups heavy cream; 1½ teaspoons vanilla extract; 1½ ounces unsweetened chocolate, cut into very small bits; 9 ounces semisweet or bittersweet chocolate, cut into very small bits; ¼ cup confectioners’ sugar; ¾ cup superfine sugar; ¼ teaspoon cream of tartar; 5 egg whites, at room temperature

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

For a larger party: If your oven and freezer are large enough, make two logs. Place them end to end on a double-length cardboard before spreading with meringue.

Ingredients

For the Chocolate Log

1 cup milk
5 large egg yolks
½ cup

Americas
United States
Dessert
Gluten-free
April
Vegetarian

Method

Line the mold with a piece of heavy-duty foil. Leave enough excess foil on all sides of the mold to overfill (if necessary) and to wrap after filling. Wrap cardboard in 2 thicknesses of foil. Set mold and cardboard aside.
To Make the Chocolate Log: Place a fine strainer over a clean bowl near stove. Scald milk in a heavy-bottomed, nonreactive saucepan. I