Christmas Chocolate Mousse Yule Log, Sweetened with Monk Fruit

Method

1. Melt 225g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 75g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, and keep it warm. This is the part for the mousse.
2. Mix 40g of cocoa powder with 200g of cake flour and sift them together once. Put 200ml of milk and 100ml of cooking oil in one bowl. Soak 15g of gelatin in cold water.
3. Separate 13 chicken eggs. Whip 10 egg whites with 165g of kOBE Monk Fruit Blend, adding the blend gradually as you go.
4. In another bowl, beat 10 egg yolks with 165g of kOBE Monk Fruit Blend until the mixture falls from the beater in a smooth ribbon.
5. Fold the whites and yolks together. Add 2g of salt and 2g of baking soda to the flour mixture, fold the flour into the egg bowl until combined, then add the oil and milk mixture a little at a time and fold until even.
6. Line the tin with baking paper, pour the batter in, smooth the top, and bake at 180 degrees C for 10 minutes. Let the sponge cool a little, rub off the skin, turn it over and peel away the paper.
7. Melt the soaked gelatin over hot water until fully dissolved. Beat the remaining 3 egg yolks with 30g of kOBE Monk Fruit Blend into a sabayon and whisk the melted gelatin through.
8. Mix the chocolate from step 1 with the sabayon and 20ml of orange liqueur, stirring steadily.
9. Whip 500ml of whipping cream over a bowl of ice until it holds on the beater, then fold it into the sabayon mixture with a spatula.
10. Spread the mousse over the sponge, level it, roll it up, wrap it tightly in baking paper and freeze for 4 to 8 hours.
11. Melt 300g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 100g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
12. Warm 300g of butter with the remaining 400ml of whipping cream over hot water and mix it into the chocolate from step 11 until even, which makes the ganache.
13. Cover the whole log in ganache, drag a fork along it for the bark grain, and decorate as you like.

Tips

• Bake the sponge for exactly 10 minutes, since a few minutes more dries it out and it cracks when rolled.
• Roll while the sponge is still warm to the hand, because a fully cooled sponge breaks along the grain.
• The mousse needs a full 4 to 8 hours of freezing before the ganache goes on for the log to hold its round shape.
• Spread the ganache while it is still warm and pouring, as ganache gone cold sits thick and loses the grain.
• Chocolate that catches water seizes up, so wipe the bowl and the whisk dry before melting.
• Cut with a knife dipped in hot water and wiped dry, for clean slices that show the ring of mousse.