Chocolate and salted butter caramel log recipe

1 silicone log mold: Capacity: 140 cl – Depth: 7 cm Length: 28.2 cm – Width: 8.5 cm.

The caramel insert to be made the day before. Rehydrate the gelatin for 10 minutes in very cold water. Heat the cream and milk until just simmering. Set aside. Gradually pour the sugar into a medium-sized saucepan. Heat until you obtain a dark caramel. Gradually pour in the hot cream while whisking. Place your log mold (silicone mold) on a tray and pour the caramel into the bottom. Let it rest for 20 minutes, then freeze for 2 hours.

Chocolate and pecan cookie. Preheat your oven to 180°C. Whip the egg whites with the cane sugar. Blend the pecans with the powdered sugar. Add the cocoa powder and gently fold this mixture into the whipped egg whites. Line a flat baking tray (here 24 cm x 18 cm). Smooth with a spatula and sprinkle with powdered sugar. Bake for 18 minutes.

Chocolate mousse Melt the chocolate in a bain-marie. Pour the eggs, the yolk, and the sugar into a bowl. Heat the mixture in a bain-marie at 70° while continuously stirring. Beat until completely cooled. Add the melted chocolate and mix gradually. Whip the cream into whipped cream and fold it into the previous mixture. Unmold the caramel insert.

To finish assembling the log, place the decorative cloth in the log mold. Fill with a thin layer of chocolate mousse and press it into the pattern. Then fill the mold halfway. Next, place the caramel insert with the rounded side facing down in the center and pour in the remaining mousse. Smooth it out and place the chocolate biscuit cut to the size of the mold on top. Freeze for 4 hours or overnight. Unmold and reserve in the refrigerator for 4 hours before serving. Decorate with golden sugar or sprinkles.