Triple chocolate mini yule log

Milk chocolate mousse: melt milk chocolate in a bain-marie, take off the heat, add the hot milk and then the softened gelatine.

When the chocolate mixture is at 90F / 32C, add the soft-peak whipped cream.

Fill silicone molds halfway, spread the mousse up the sides with a small offset spatula, and freeze.

Streusel: process butter, sugar, salt, almond meal and cocoa powder together; roll to a 4 mm sheet sized to a half sheet tray.

Freeze the sheet to harden so it squares off easily, then bake at 330F / 160C for about 15 minutes; in a conventional oven, 350F / 180C.

Brownie: melt the dark chocolate with the butter, then incorporate the sifted powders and the almond meal.

Whip the room-temperature egg whites with the sugar to a firm-peak meringue; fold a third into the chocolate mixture, then the rest.

Spread over the baked streusel sheet and bake at the same temperature for 25 minutes. Cool and freeze, so it comes off the tray without breaking, and cut into portions.

White chocolate mousse: melt the chocolate, add the milk, the softened gelatin and a dash of vanilla, then fold in the whipped cream.

Fill the frozen molds, smooth with a spatula and freeze overnight; demold and keep frozen until glazing.

Glaze the frozen logs over a cake pan; finish with mirror glaze, chocolate velvet spray or cocoa powder.