Chocolate Yule Log

Whisk egg whites and sugar to a stiff meringue. Quickly fold in the egg yolks. Seive the cocoa powder onto the meringue and gently fold in. Spread evenly onto a sheet of 60cm x 40cm silicone paper. Bake at 180c for 10 minutes. Once cooked, place a layer of silicone paper on top and flip the sponge layer upside down to cool. This prevents a hard skin forming on the sponge.

Melt the chocolate and whipping cream together. Set aside to cool. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.

Melt the chocolate and whipping cream together. Set aside to cool. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.

Cut the meringue sponge into four sections - making four rectagles of approximately 30cm x 20cm. Spread the white chocolate mousse evenly onto each rectangle of sponge. Gently roll the sponge along its longest edge, forming a sausage shape. Allow to set in the fridge before cutting into lengths of approximately 10cm. To decorate use a star nozzle to pipe the milk chocolate mousse on top of each mini log. Then add mlk chocolate shavings and finally dust with icing sugar.