Delicious White Chocolate Peppermint Yule Log Recipe for the Holidays
The holidays are a time for joy, love, and of course, sweets! Imagine a fluffy, roll cake dressed in glossy dark chocolate ganache, festively decorated with meringue mushrooms and sugared cranberries. Welcome to my favorite indulgence—the White Chocolate Peppermint Yule Log Recipe. This stunning dessert combines the creamy sweetness of white chocolate with a refreshing peppermint twist, making every bite feel like a winter wonderland.
This delightful log is not just delicious; it also brings a delightful air of sophistication to any holiday gathering. Picture this scene: friends and family gathered around the dessert table, a gentle snow falling outside, and the scent of peppermint swirling through the room. This cake will steal the show and leave everyone wanting more!
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 – Choose high-quality chocolate for the best flavor. Chop it into small pieces for easy melting.
250 ml heavy whipping cream – This will give your filling a luscious texture. Don’t skimp on the fat content!
¼ teaspoon peppermint extract – A splash of this adds a refreshing kick; feel free to adjust based on your taste!
60 ml vegetable oil – This keeps our cake moist and gives it a rich flavor.
20 g cocoa powder – Make sure it’s sifted to avoid lumps in your batter.
1 teaspoon espresso/coffee powder – Adds depth to the chocolate flavor. You can use instant coffee if that’s what you have.
⅛ teaspoon sea salt – Just a pinch to balance the sweetness.
60 ml whole milk – Offers richness to the batter.
1 teaspoon vanilla extract – Because no dessert is complete without a hint of vanilla!
6 egg yolks – Use large eggs for best results.
100 g cake flour – Sifted to ensure a light and airy cake.
6 egg whites – For that beautiful, fluffy texture.
80 g granulated sugar – Sweetness that also helps stabilize the egg whites.
½ teaspoon cream of tartar – Essential to maintain the structure of our meringue.
150 g dark chocolate – Choose a rich chocolate to create a luscious ganache.
160 ml heavy whipping cream – For the ganache, this cream adds that indulgent touch.
Meringue mushrooms, sugared cranberries, rosemary, and almond pine cones – These festive decorations bring your Yule Log to life!
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
In a small saucepan over medium heat, combine the chopped white chocolate and 250 ml heavy whipping cream. Stir continuously until the chocolate melts completely. If you’re feeling adventurous, you can stir in peppermint extract at this point. Once melted, remove from heat and chill in the refrigerator for at least 4 hours to set the filling nicely.
Step 2: Bake the Cake
Preheat your oven to 375°F (191°C). Line an 18×13 inch baking sheet with parchment paper and grease it lightly. In a microwave-safe bowl, heat 60 ml vegetable oil for 1 minute until it’s very hot. Whisk in the sifted cocoa powder, espresso powder, and sea salt until fully combined. Stir in whole milk and vanilla extract, letting it cool slightly before adding 6 egg yolks and mixing thoroughly. Sift in the cake flour, gently combining until smooth.
Step 3: Whip the Egg Whites
In a clean stand mixer bowl, whip the 6 egg whites on medium speed until foamy. Add the cream of tartar and gradually add the sugar while increasing the speed to high. Whip until soft peaks form; you want those airy clouds of goodness.
Step 4: Fold Together Ingredients
Carefully fold one-third of the whipped egg whites into the egg yolk and flour mixture to lighten it. Gently incorporate the remaining egg whites in two additions, being careful not to deflate the airiness.
Step 5: Bake the Batter
Pour the batter into the prepared baking sheet and smooth the surface evenly. Bake for 15-16 minutes. Once finished, let it cool for 15 minutes.
Step 6: Roll the Cake
Take the chilled white chocolate mixture and whip it in a stand mixer until it’s light and fluffy. Now, flip the cooled cake onto a large piece of parchment paper, skin side down. Gorgeous, right? Spread the delightful white chocolate peppermint filling evenly over the cake. Here comes the tricky part: carefully roll the cake using the parchment paper. Finish with the seam side down and seal the ends. Pop it in the fridge to chill while we work on the ganache!
Step 7: Prepare the Chocolate Ganache
Place your chopped dark chocolate in a medium heat-safe bowl. Heat the remaining heavy cream in a saucepan until it simmers and then pour it over the chocolate. Let it sit for 5 minutes before whisking until it becomes smooth and slightly thickened. This is killer-good chocolate ganache!
Step 8: Assemble and Decorate the Yule Log
Remove the rolled cake from the fridge and trim both ends. Cut a 3-inch piece from one side at a 45-degree angle to create branches. Secure those branches to the main log with toothpicks and some ganache as glue. Spread that luscious chocolate ganache all over the cake surface using a spatula. Use a fork to create bark-like lines on the ganache—get creative! Finally, attach your meringue mushrooms, sugared cranberries, and almond pine cones with the remaining ganache. Cover loosely with plastic wrap and chill in the fridge until set.
Step 9: Serve and Enjoy!
Slice into this masterpiece with a sharp serrated knife and serve either chilled or at room temperature. This is your time to shine; watch as your guests marvel at your culinary skills!
So there you have it! A delicious White Chocolate Peppermint Yule Log Recipe that’s bound to bring holiday cheer and spark joy in every bite.
You Must Know About White Chocolate Peppermint Yule Log Recipe
- 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
Begin by preparing the white chocolate filling and chilling it. While it sets, make the sponge cake to save time. Once the cake is ready, fill and roll it up and allow it to chill again while preparing the ganache.
Add Your Touch to White Chocolate Peppermint Yule Log Recipe
Feel free to swap white chocolate with milk chocolate or add crushed candy canes for an extra crunch. You can also experiment with flavorings, like orange zest or espresso, for a unique twist!
Storing & Reheating White Chocolate Peppermint Yule Log Recipe
Store your Yule Log in an airtight container in the refrigerator for up to five days. For a bit of extra texture, serve chilled or let it sit at room temperature for about 30 minutes before enjoying.
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.
It was during a snowy holiday gathering when I first made this Yule Log. My family’s delighted reactions and the way they savored each slice still warm my heart today.
FAQs About White Chocolate Peppermint Yule Log Recipe
What is White Chocolate Peppermint Yule Log Recipe?
The White Chocolate Peppermint Yule Log Recipe is an enchanting dessert that combines the flavors of sweet white chocolate and refreshing peppermint in a rolled sponge cake. This festive treat not only delights your taste buds but also adds a beautiful presentation to your holiday table. Traditionally, Yule logs are festive desserts shaped like a log to celebrate Christmas, and this variant brings a modern twist filled with creamy peppermint goodness and rich chocolate ganache. It’s a showstopper that captures the holiday spirit wonderfully.
Can I customize the White Chocolate Peppermint Yule Log Recipe?
Absolutely! One of the joys of making a Yule log is its versatility. You can swap out the white chocolate for milk or dark chocolate to suit your taste. Adding crushed candy canes gives an extra festive crunch that complements the peppermint flavor beautifully. If you’re feeling adventurous, consider incorporating flavors like orange zest or espresso to give your Yule log a unique twist that dazzles the palate.
How should I store the White Chocolate Peppermint Yule Log?
To keep your White Chocolate Peppermint Yule Log fresh and flavorful, store it in an airtight container in the refrigerator. It will remain delightful for up to five days. If you prefer serving it chilled, simply take it out of the fridge shortly before serving. For a softer texture, let it sit at room temperature for about 30 minutes prior to enjoying. This allows all those scrumptious flavors to shine through.
What else can I serve alongside the White Chocolate Peppermint Yule Log?
Pairing the White Chocolate Peppermint Yule Log with a variety of accompaniments can elevate your dessert experience. Consider serving it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for creamy contrast. A drizzle of warm chocolate sauce can add richness, while a sprinkle of festive sprinkles or fresh berries can provide a pop of color. Your guests will love creating their perfect bite!
Conclusion for White Chocolate Peppermint Yule Log Recipe
In summary, the White Chocolate Peppermint Yule Log Recipe is a delightful addition to any holiday gathering. This beautiful dessert combines the sweet creaminess of white chocolate with the refreshing taste of peppermint, making it a true seasonal treat. With its easy customization options and impressive presentation, it’s sure to be a hit with family and friends. Whether you enjoy it chilled or at room temperature, each slice offers a little holiday magic on your plate.
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. 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. 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, 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.
- Pour the batter into the prepared baking sheet and smooth the surface. Bake at 375°F (191°C) for 15-16 minutes. Allow to cool for 15 minutes.
- Transfer the chilled white chocolate mixture to a stand mixer bowl and whip until lightened.
- Flip the cake onto a large piece of parchment paper, skin side down. Spread the white chocolate peppermint filling evenly over the cake. 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 until slightly thickened.
- Remove the rolled cake from the fridge and trim both ends. Cut a 3-inch length from one side at a 45-degree angle 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. 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. 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.
