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Recipe: Traditional Chocolate Yule Log from Hotel Metropole Monte-Carlo

Perfect for the festive season, Hotel Metropole Monte-Carlo's traditional Chocolate Yule Log is an exceptional after dinner delight, sure to impress your dinner guests!

Yule Log

Serves 4

Chocolate biscuit


34g of marzipan 50%

10g caster sugar

16g of egg yolk

1 whole egg

20g of egg white

10g of flour

5g cocoa powder

10g of butter


Mix the marzipan, caster sugar, yolk and whole egg together.

Add the melted butter and sifted flour with the cocoa powder.

Beat the egg whites until stiff, add the icing sugar.

Stir the egg whites into the mixture.

Spread the dough on a baking tray covered with baking paper, 50cm long and about 5cm wide.

Bake in the oven at 200°C for 14 minutes.

Set aside.

Praliné Feuilletine


50g milk chocolate

50g of praline

50g of puff pastry


Melt the milk chocolate in a water bath.

Add the praline and puff pastry.

Spread it all over the chocolate biscuit.

Creamy chocolate


150g of cream

100g of dark chocolate 60%


Melt the dark chocolate in a double boiler.

Boil the cream and pour it over the melted chocolate.

Mix everything together.

Set aside.

Chocolate mousse


200g whole milk

200g dark chocolate

300g whipped cream


Boil the milk.

Pour it over the dark chocolate and delicately add the whipped cream.

Assembly in a log mould

Pour half of the chocolate mousse into the mould.

Using a piping bag, place the creamy chocolate in the centre.

Cover with the remaining half of the chocolate mousse.

Place the biscuit on top (praline side inwards).

Set aside in the refrigerator.

Once the log is set in the fridge, carefully remove it from the mould.

Cover it with a dark icing and decorate as you wish.



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