Decadent White Chocolate Peppermint Yule Log Recipe for Holidays
Imagine a holiday dessert that’s both visually stunning and decadently delicious—the White Chocolate Peppermint Yule Log Recipe is your ticket to festive indulgence. This eye-catching centerpiece not only looks like a winter wonderland but also tastes like a dream made of creamy white chocolate and refreshing peppermint, making it perfect for family gatherings or cozy fireside celebrations.
Picture this: the aroma of freshly baked chocolate cake fills your kitchen while you whisk together a luscious white chocolate peppermint filling. With every layer you roll and frost, excitement builds. This recipe is not just about dessert; it’s about creating joyful memories, as the Yule log takes center stage during your holiday feasts, bringing everyone together with each slice shared.
Why You'll Love This White Chocolate Peppermint Yule Log Recipe
- This incredible White Chocolate Peppermint Yule Log Recipe transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for White Chocolate Peppermint Yule Log Recipe
Here’s what you’ll need to make this delicious White Chocolate Peppermint Yule Log Recipe:
150 g white chocolate – Use high-quality white chocolate for a rich, creamy filling.
250 ml heavy whipping cream (36% milkfat) – Vital for whipping and making the filling fluffy.
¼ teaspoon peppermint extract (optional) – Adds a refreshing minty flavor to the filling.
60 ml vegetable oil – Keeps the cake moist and tender.
20 g cocoa powder – Provides a rich chocolatey taste to the cacao sponge.
1 teaspoon espresso/coffee powder – Enhances the chocolate flavor without making the cake taste of coffee.
⅛ teaspoon sea salt – Balances the sweetness, enhancing flavor.
60 ml whole milk – Adds moisture to the cake batter.
1 teaspoon vanilla extract – A classic flavor that blends beautifully with chocolate.
6 egg yolks – Binds the ingredients while adding richness.
100 g cake flour – Ensures a light and airy sponge.
6 egg whites – Whipped to create a fluffy texture in the batter.
80 g granulated sugar – Sweetens the cake and contributes to its rise.
½ teaspoon cream of tartar – Stabilizes the egg whites while whipping.
150 g dark chocolate – Used for the ganache, providing a bold contrast to the white chocolate.
160 ml heavy whipping cream (36% milkfat) – Needed for making the chocolate ganache.
Meringue mushrooms – Decorative elements that add charm and whimsy.
Sugared cranberries & rosemary – For garnish, they give a festive touch and contrasting flavors.
Almond pine cones – These adorable decorations enhance the wintery appearance of the Yule Log.
How to Make White Chocolate Peppermint Yule Log Recipe
Follow these simple steps to prepare this delicious White Chocolate Peppermint Yule Log Recipe:
Step 1: Prepare the White Chocolate Filling
Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until the chocolate melts completely and gradually mix in the peppermint extract if you’re feeling adventurous. Once melted, transfer the mixture to a bowl and chill in the refrigerator for at least four hours to set.
Step 2: Preheat Oven and Prepare the Cake Batter
Preheat the oven to 375°F (191°C). Line and lightly grease an 18×13-inch baking sheet with parchment paper. In a heat-safe large bowl, microwave 60 ml of vegetable oil for one minute until very hot. Whisk in sifted cocoa powder until dissolved, then add espresso powder and sea salt while stirring well. Pour in the whole milk and vanilla extract, allowing the mixture to cool slightly before adding the egg yolks. Mix thoroughly, then sift in the cake flour and gently combine until smooth.
Step 3: Whip the Egg Whites
In a clean stand mixer bowl fitted with a whisk attachment, whip the egg whites on medium speed until foamy. Add cream of tartar, and gradually add the granulated sugar as you increase the speed to high. Continue whipping until soft peaks form. Careful not to over-beat!
Step 4: Fold the Egg Whites into the Batter
Gently fold one-third of the whipped egg whites into the egg yolk and flour mixture to lighten the batter. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Step 5: Bake the Cake
Pour the batter into the prepared baking sheet and smooth it out with an offset spatula. Give the pan a gentle tap to release any air bubbles. Bake at 375°F (191°C) for about 15-16 minutes, until the top is dry and springy. Once baked, let it cool for 15 minutes, gently banging the pan on the counter to loosen the cake.
Step 6: Assemble the Yule Log
Transfer the chilled white chocolate filling to a stand mixer and whip until lightened but not overwhipped. Carefully flip the cooled cake onto a large piece of parchment paper, skin side down. Spread the white chocolate peppermint filling evenly over the cake before rolling it tightly with the parchment paper, finishing with the seam side down. Seal the ends of the parchment paper and refrigerate to chill.
Step 7: Make the Dark Chocolate Ganache
Place the chopped dark chocolate in a heat-safe bowl. Heat heavy cream in a small saucepan until it simmers, then pour over the chocolate. Allow it to sit for five minutes before whisking until smooth and slightly thickened—just be careful not to overwhip!
Step 8: Decorate Your Yule Log
Remove the rolled cake from the fridge and trim both ends. Cut a 3-inch length from one side, then slice that piece at a 45-degree angle to create branches. Secure the branches to the main cake using ganache to hold everything steady. Spread the chocolate ganache over the entire surface, reserving some for decoration later. Use a fork to draw bark-like lines on the ganache and attach decorative elements like almond pine cones, meringue mushrooms, sugared cranberries, and rosemary. Dust with matcha powder and powdered sugar for the final wintery touch. Cover loosely with plastic wrap and chill again to help set the ganache.
Cut into slices with a sharp serrated knife and serve chilled or at room temperature, ready for everyone to enjoy the delightful flavors of your hard work. Happy feasting!
This showstopping White Chocolate Peppermint Yule Log Recipe delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting White Chocolate Peppermint Yule Log Recipe Cooking Process
To achieve the best results, start by preparing the white chocolate filling first, allowing it to chill while you bake the cake. Focus on whipping the egg whites separately to ensure a light and airy texture in your yule log as you roll it up.
Add Your Touch to White Chocolate Peppermint Yule Log Recipe
Feeling creative? Swap the white chocolate for milk chocolate for a different flavor kick. You can also add some crushed peppermint candies on top for an extra festive crunch or experiment with flavor extracts like almond for a unique twist.
Storing & Reheating White Chocolate Peppermint Yule Log Recipe
To store your yule log, wrap it tightly in plastic wrap and keep it in the refrigerator for up to four days. Reheat individual slices gently in the microwave for about 10 seconds to maintain the creamy filling.
Chef's Helpful Tips for White Chocolate Peppermint Yule Log Recipe
- This professional-quality White Chocolate Peppermint Yule Log Recipe relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
There was this one holiday season when I brought my White Chocolate Peppermint Yule Log to a family gathering, and everyone went wild for it! My aunt even declared it the star of the dessert table, which made me beam with pride!
FAQs About White Chocolate Peppermint Yule Log Recipe
What is White Chocolate Peppermint Yule Log Recipe?
The White Chocolate Peppermint Yule Log Recipe is a festive dessert that combines the sweetness of white chocolate with the refreshing taste of peppermint, all wrapped up in a light, airy chocolate sponge cake. This delightful dessert is shaped like a log, making it a perfect centerpiece for holiday gatherings. It features a luscious filling of whipped white chocolate and peppermint cream, giving it an irresistible flavor and texture that’s sure to impress your guests. Whether you’re looking to elevate your holiday dessert table or try something new, this recipe is a winner.
Can I substitute ingredients in the White Chocolate Peppermint Yule Log Recipe?
Absolutely! The beauty of the White Chocolate Peppermint Yule Log Recipe is its versatility. If you want to play with flavors, you can swap white chocolate for milk or dark chocolate. For a nutty twist, consider adding crushed hazelnuts or almond extract to the cream. You can also choose not to use peppermint extract if you prefer a different flavor profile. Just remember the spirit of the recipe—creating a festive treat—can still shine through with your substitutions!
How long does it take to make the White Chocolate Peppermint Yule Log Recipe?
While the White Chocolate Peppermint Yule Log Recipe requires some patient preparation, the results are well worth it. Overall, you should set aside about 5 hours and 50 minutes, which includes cooling and chilling times. The actual baking time is approximately 20 minutes, but to achieve the right texture for the white chocolate filling, you’ll need to let it chill in the fridge for at least 4 hours. Plan your time accordingly to enjoy this delectable dessert during your special occasion!
How should I store the White Chocolate Peppermint Yule Log?
To ensure your White Chocolate Peppermint Yule Log stays fresh, wrap it tightly in plastic wrap once it’s fully assembled. Store it in the refrigerator for up to four days. If you want to keep it for longer, you might consider freezing it—just make sure to use an airtight container. To serve, it’s best to let individual slices come to room temperature, or you can gently reheat them in the microwave for about 10 seconds to revive that creamy filling.
Conclusion for White Chocolate Peppermint Yule Log Recipe
The White Chocolate Peppermint Yule Log Recipe is not just a dessert; it’s a delicious way to celebrate the holiday season with family and friends. With its delicate balance of flavors and stunning presentation, it’s sure to become a festive favorite. From preparing the filling to rolling the cake, each step is a joyful experience. So, roll up your sleeves and bring this delightful treat to your next holiday gathering!
White Chocolate Peppermint Yule Log
Ingredients
Equipment
Method
- Combine the chopped white chocolate and heavy cream in a small saucepan over medium heat. Stir continuously until the chocolate melts completely. Remove from heat and stir in peppermint extract if using. Transfer the mixture to a bowl and chill in the refrigerator for at least 4 hours to set.
- Preheat the oven to 375°F (191°C). Line and lightly grease an 18×13 inch baking sheet with parchment paper. In a heat-safe large bowl, microwave 60 ml vegetable oil for 1 minute until very hot. Whisk in sifted cocoa powder until dissolved. Add espresso/coffee powder and sea salt, stirring well. Pour in whole milk and vanilla extract and let cool slightly. Add all 6 egg yolks and mix thoroughly. Sift in the cake flour and gently combine with a spatula until smooth.
- In a clean stand mixer bowl with a whisk attachment, whip the egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until soft peaks form.
- Fold one-third of the whipped egg whites into the egg yolk and flour mixture carefully to lighten the batter. Gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Pour the batter into the prepared baking sheet and smooth the surface with an offset spatula. Tap the pan to release air bubbles. Bake at 375°F (191°C) for 15-16 minutes until the top is dry and springy. Remove from the oven and gently bang the pan on the counter to loosen cake. Allow it to cool for 15 minutes.
- Transfer the chilled white chocolate mixture to a stand mixer bowl fitted with a whisk attachment. Whip until lightened but not overwhipped.
- Flip the cake onto a large piece of parchment paper, skin side down. Using an offset spatula, spread the white chocolate peppermint filling evenly over the cake. Starting lengthwise, carefully roll the cake with the parchment paper, finishing with the seam side down. Seal the ends of the parchment paper and refrigerate to chill.
- Place chopped dark chocolate in a medium heat-safe bowl. Heat heavy cream in a small saucepan to a simmer and pour over the chocolate. Let it sit for 5 minutes, then whisk for 15-30 seconds until slightly thickened. Avoid overwhipping.
- Remove the rolled cake from the fridge and trim both ends. Cut a 3-inch length from one side, then cut that piece at a 45-degree angle, splitting it in half to create branches. Secure branches with toothpicks on a cake board using some ganache to hold the cake steady.
- Spread the chocolate ganache all over the cake surface with a spatula, reserving some for decoration. Use a fork to draw bark-like lines on the ganache. Attach almond pine cones, meringue mushrooms, sugared cranberries, and rosemary using remaining ganache as glue.
- Dust with matcha powder and powdered sugar to mimic moss and snow. Cover loosely with plastic wrap and chill in the fridge to set the ganache.
- Cut into slices with a sharp serrated knife and serve chilled or at room temperature.
