Light Chocolate Caramel Yule Log
A decadent and elegant light chocolate caramel yule log, perfect for Christmas. This recipe is easy to follow and delivers a delicious treat.
Equipment Needed
- Double boiler
- Mixing Bowls
- Parchment paper
- Saucepan
- Whisk
- Yule log pan
Ingredients
- 200.00 gDark Chocolate(High quality dark chocolate recommended)
- 100.00 gCoconut Sugar(For a refined sweetness)
- 4.00 largeEggs(Organic eggs preferred)
- 250.00 mlDairy-Free Cream(Use a full-fat dairy-free cream)
- 150.00 gVegan Butter(Use a high-quality vegan butter)
- 1.00 teaspoonVanilla Extract(Pure vanilla extract for best flavor)
- 100.00 gCaramel Sauce(Use a high-quality caramel sauce)
- 3.00 tablespoonsCocoa Powder(Unsweetened cocoa powder)
- 1.00 pinchSalt(Sea salt for a subtle flavor)
Instructions
Melt the dark chocolate in a double boiler or microwave, stirring until smooth. Set aside.
Estimated time: 5 minutes
Separate the egg yolks from the egg whites. Beat the egg yolks with the coconut sugar until light and fluffy.
Estimated time: 10 minutes
Add the melted chocolate and vanilla extract to the egg yolk mixture. Gently fold in the dairy-free cream.
Estimated time: 5 minutes
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
Estimated time: 10 minutes
Pour the batter into a parchment-lined yule log pan. Freeze for at least 4 hours.
Estimated time: 240 minutes
Melt the vegan butter and caramel sauce together in a saucepan over low heat. Stir in the cocoa powder until smooth and glossy.
Estimated time: 10 minutes
Carefully remove the frozen yule log from the pan. Drizzle with the caramel ganache.
Estimated time: 5 minutes
Garnish with chopped nuts or chocolate shavings, if desired.
Estimated time: 5 minutes
Slice and serve.
Estimated time: 5 minutes
Store leftovers in the refrigerator for up to 3 days.
Estimated time: 5 minutes