Chocolate Ice Cream Yule Log with Mochi
Chocolate Ice Cream Yule Log with Mochi is a medium Franco-Japanese recipe that serves 16. 170 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 41 min | Cook: 28 min | Total: 1 hr 24 min
Cost: $6.80 total, $0.43 per serving
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
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
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
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
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
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
Prepare the mochi dough
In a bowl, mix the glutinous rice flour, sugar, and water until a smooth, lump‑free dough forms.
Time: PT5M
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
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
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
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
Dietary info: gluten‑free, non‑vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: milk, gelatin (pork), soy (in the chocolate)
Ingredient Substitutions
- Instead of Gelatin sheets: Agar-agar (for vegetarian version)
- Instead of Dark chocolate chips: Dark chocolate chunks
- Instead of Vanilla sugar: Sugar + vanilla extract
- Instead of Heavy cream: Whipping cream
- Instead of Glutinous rice flour: White rice flour (different texture)
- Instead of Sugar (for mochi dough): Cane sugar
- Instead of Cornstarch: Potato starch
Equipment Needed
- Large bowl
- Small saucepan
- Whisk
- Silicone spatula
- Steamer
- Rolling pin
- Knife or cookie cutter
- Parchment paper (optional)
- Plastic wrap (optional)
- Mold (or small cake mold)
- Paper cassette (optional)
- Kitchen scale
Critical Steps — Do Not Skip
- Soak the gelatin
- Prepare the cream‑gelatin mixture
- Melt the chocolate and create the ganache
- Steam the mochi
- Assemble the frozen mochi
Chef Tips from the Video
- Use dark chocolate with 70% cocoa or higher for an intense ganache.
- For extra flavor, add a pinch of sea salt to the ganache.
- Lightly dust the finished mochi with cocoa powder or matcha powder for decoration.
Troubleshooting
The ganache remains too liquid after freezing.
Check that the gelatin proportion is correct (6 times the initial weight). Add 0.5 g extra gelatin and redo the cooking.
The mochi dough sticks to the rolling pin.
Dust more cornstarch on the work surface and on the rolling pin. Work quickly before the dough dries.
The mochi cracks during folding.
Ensure the dough is well cooked (translucent) and still warm. Let it cool slightly but not completely before shaping.
Storage
Refrigerator: Chocolate ganache: up to 3 days in an airtight container.
Freezer: Assembled mochi: up to 1 month, individually wrapped in plastic wrap.
Room temperature: Do not keep at room temperature for more than 10 minutes after removing from the freezer.
Make-Ahead Tips
- Prepare the ganache the day before and let it firm in the freezer.
- Mochi discs can be prepared ahead, wrapped in plastic wrap and stored in the refrigerator for 24 hours before assembly.
Last updated: August 24, 2026
