Glazed log with chocolate mousse, caramel and «fleur de sel»

An absolutely divine Christmas log that will perfume the whole kitchen!
Preparation minutes
Quantity8 servings
Freezing1 hour 30 minutes
Refrigeration4 Hours


  • 430 ml (1 3/4 cup) baking cream 35%
  • 370 g of Freddo milk chocolate chips
  • 60 ml (¼ of cup) diced butter

For Caramel:

  • One 7g bag of non-flavored gelatin
  • 180 ml (3/4 cup) baking cream (35%)
  • 60 ml (1/4 Cup) water
  • 180 ml (3/4 Cup) sugar
  • 2 tbsp. (30 ml) corn syrup
  • 80 ml (1/3 cup) butter
  • 2.5 ml (1/2 tsp) «fleur de sel»

For Decoration:

  • 375 ml (1 1/2 cup) crumbled brownies
  • Some milk chocolate shavings
  • Some Freddo white chocolate chips
  • Some raspberries


  1. In a saucepan, boil cream at medium heat. Turn off heat, add the chocolate and stir until it is melted. Incorporate the butter.
  2. Cover the inside of a bread mold with an 8 "x 4" (20 cm x 10 cm) plastic wrap. Pour half of the chocolate preparation. Equalize and freeze 30 minutes.
  3. Prepare the caramel. In a bowl, allow the gelatin to inflate in the cream 5 minutes, then stir. Heat in the microwave for 15 to 20 seconds.
  4. In a saucepan, heat the water with sugar and corn syrup for 3 to 5 minutes over medium heat until the preparation takes an amber color. Stir in the cream and gelatin mixture as well as the butter. Leave to cool.
  5. Stir in the «fleur de sel». Pour the caramel into the mold and freeze for 30 minutes.
  6. Cover the caramel with the rest of the chocolate preparation. Equalize. Freeze from 30 to 45 minutes.
  7. Refrigerate from 4 to 5 hours.
  8. Unmold, then garnish with crumbled brownies, chocolate shavings and raspberries

une usine sans noix, sans arachides

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