Complexity
Difficult
Servings
12 people
Preparation Time
2 hours
Cooking Time
12 minutes
Total Time
8 hours 12 minutes
Mint and chocolate log, a creation of mine featuring this beautiful relief mat that reminds one of mint leaves. It’s a mint log with a chocolate insert. It was a hit with everyone.
Ingredients
12 servings
Cigarette Paste
– Softened butter: 10 tsp
– Icing sugar: 10 g
– Egg white: 10 g
– Flour: 10 g
– Green food coloring: 1 drop
Chocolate Parfait Insert
– Milk: 80 g
– Heavy cream: 80 g
– Sugar: 20 g
– Egg yolks: 3
– Gelatin (1 sheet): 2 g
– Chocolate chips: 100 g
Almond Chocolate Biscuit
– Butter: 20 g
– Almond powder: 75 g
– Icing sugar: 75 g
– Flour: 15 g
– Cocoa powder: 10 g
– Eggs: 2
– Egg whites: 2
– Sugar: 15 g
Mint Syrup
– Sugar: 100 g
– Water: 100 g
– Mint syrup: 2 cl
Praline Crunch
– Milk chocolate: 50 g
– Praline or chocolate praline: 120 g
– Crêpes gavottes (crispy crepe flakes): 50 g
Mint Mousse
– Milk: 30 cl
– Mint leaves: 12
– Granulated sugar: 80 g
– Egg yolks: 4
– Gelatin leaves (8g): 4
– Whipping cream: 30 cl
– Mint syrup: 2 cl
Optional Tip
– Chocolate: 100 g
– Mycrio: 1 g
Preparation Steps
1. **Mint Syrup**
Combine sugar and water and bring to a boil. Pour over the unsweetened cocoa powder, then add mint syrup and whisk thoroughly. Set aside.
2. **Cigarette Biscuit**
Mix soft butter with icing sugar. Add egg white and flour along with the mint syrup, and whisk together. Place your decorative mat on a large flat Flexipan, leaving about 2cm from the edges. Spread the cigarette paste over your decorative mat using a small angled spatula and freeze while you make the almond biscuit.
3. **Chocolate Parfait Insert**
Prepare a crème anglaise. Heat the cream, milk, egg yolks, and sugar to 185°F (85°C). Pour the hot crème anglaise over the chocolate chips and smooth with a whisk. Fill an insert mold, or if unavailable, use 3 small loaf molds with this mixture. Freeze.
4. **Almond Chocolate Biscuit**
Preheat the oven to 410°F (210°C). Melt the butter and set aside. Whisk together almond powder, icing sugar, sifted flour, cocoa, and eggs. Separate the egg whites from yolks. Beat the egg whites with 15 g of sugar until stiff. Fold the beaten whites into the almond mixture, then incorporate the melted butter. Remove the decorative mat from the freezer and spread the batter onto it in a smaller Flexipan Flat. Cook for 12 minutes at 410°F. Allow to rest for 5 minutes after baking, then cover with a cooking mat. Before unmolding onto a board, sprinkle with sugar to prevent sticking. Unmold onto a board and trim around the pattern with a pastry knife. Place the decorative mat with the biscuit back into the log mold. Use scraps to form a 7.5 x 28 cm biscuit to seal the log. Soak the side with mint syrup (not the sugared side).
5. **Praline Crunch**
Melt the chocolate over a double boiler, stir in the praline and crushed gavottes, and mix well. Using a spatula, spread onto a Silpat to slightly smaller dimensions than the base of the log. Freeze.
6. **Mint Bavarois**
Rehydrate the gelatin leaves in cold water. Bring the milk to a boil and infuse the mint leaves for about 10 minutes. Meanwhile, whisk the eggs and granulated sugar. Once the mint has steeped, strain the milk back into a saucepan, bring to a boil again, and pour over the egg and sugar mixture. Return to the heat and cook to 183°F (83°C), ensuring it doesn’t boil. Add squeezed out gelatin, mix well, and cool to 95°F (35°C). Stir in mint syrup for enhanced color and flavor. Whip the cream and gently fold into the cooled crème anglaise.
Assembling the Log
Brush both the chocolate biscuit and base with mint syrup. Fill with mousse halfway and freeze for 10 minutes. Unmold your chocolate insert, trim to fit, and place in the center. Cover with more mousse. Top with the praline crunch and finish with the chocolate biscuit, pressing down slightly. Freeze for 6 hours or more. Thaw overnight in the refrigerator before serving. Important: Remove the log from the freezer the night before and allow to thaw in the refrigerator, or remove in the morning for serving around 4 PM.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.