This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.
And I must say, it was pretty challenging. The only problem I had was achieving the thinness for the crisp layer… Frankly, I didn’t. When it came time to slice the grand log the bottom bits squished out like some kind of child’s toy. I ended up pulling out the crisp layer and serving it alongside each portion.

Live and learn…

My favorite part was definitely the mousse. WOW, that was good stuff. I chose the dark/milk version. I tried to steer clear of all dark/intense elements and chose to break things up with semisweet and milk chocolate substitutions.

The creme brulee layer was pretty eggy tasting, but I didn’t notice it when eaten with all the chocolate elements. And the chocolate glaze was kind of sticky? No, that’s not the right word… Too much gelatin I think. Taste was spot on, though.

I received lots of “oh my gods” from the family members over this one. There was a debate over whether it was too much of a good thing. Um… is that possible… really?