Chocolate Ice Cream Yule Log with Mochi

Ingredients

• 3 g Gelatin sheets (Sheets, to soak in cold water)
• 200 g Dark chocolate chips (At least 70% cocoa for a rich ganache)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 250 ml Heavy cream (35% fat, cold)
• 200 g Glutinous rice flour (For the mochi dough)
• 30 g Sugar (for mochi dough) (Granulated white sugar)
• 180 ml Water (Filtered water)
• 50 g Cornstarch (To flour the work surface and prevent the mochi from sticking)

Instructions

1. Soak the gelatin

   Place the 3 g of gelatin sheets in a bowl of very cold water and let soak for 5 minutes.

   Time: PT5M

2. Prepare the cream‑gelatin mixture

   Pour 150 ml of heavy cream into a small saucepan, heat over low heat until small bubbles appear (about 80°C). Add the drained gelatin and stir for 15 seconds to melt it.

   Time: PT5M

   Temperature: 80°C

3. Melt the chocolate and create the ganache

   In a large bowl, place the 200 g of dark chocolate chips with the vanilla sugar packet. Pour the hot cream‑gelatin mixture over the chocolate and stir gently until the chocolate is completely melted.

   Time: PT2M

4. Whip the remaining cream

   Take the remaining 100 ml of cream out of the refrigerator, place it in a very cold bowl and whisk until it reaches a slightly fluffy texture (soft peaks).

   Time: PT5M

5. Fold the whipped cream into the ganache

   Gently add the whipped cream to the chocolate ganache, stir gently until homogeneous, then place everything in the freezer for 1 hour to firm up.

   Time: PT2M

6. Prepare the mochi dough

   In a bowl, mix the glutinous rice flour, sugar, and water until a smooth, lump‑free dough forms.

   Time: PT5M

7. Steam the mochi

   Pour the dough into the steamer basket, cover and steam over high heat (steam at 100°C) for 20 minutes.

   Time: PT20M

   Temperature: 100°C

8. Shape the mochi discs

   Place the cooked dough on parchment paper, generously dust with cornstarch, roll out with a rolling pin to 5 mm thickness, then cut discs of 10 cm diameter. Cover each disc with plastic wrap to prevent drying.

   Time: PT10M

9. Assemble the frozen mochi

   Tap off excess cornstarch from a disc, place the disc on a small bowl, drop a tablespoon of ganache in the center, fold the edges to enclose the ganache, wrap in a paper cassette, place in the mold and freeze for 2 hours.

   Time: PT10M

10. Serve and store

    Remove the mochi from the freezer, let them rest 5 minutes at room temperature so they remain soft, then enjoy. Store each mochi individually wrapped in plastic wrap in the freezer.

    Time: PT0M

Nutrition Facts

Calories

170

Protein

3 g

Carbohydrates

20 g

Fat

9 g

Fiber

1 g