Chocolate log, milk chocolate mousse and Orange Burst frosting

Isabelle Lambert


This log is proof that anyone can make the simplest, most classic dessert ever. It’s important, however, to use only high-quality products to make an absolutely extraordinary dessert.



  • 4 eggs
  • 3/4 cup (150 g) of sugar
  • 3/4 cup (120 g) of flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 2 tablespoons of unsweetened cocoa
  • 1/4 cup (60 g) of melted butter

Milk chocolate mousse

  • 200 g of Chocolats Favoris Original Milk fondue
  • 2 teaspoons of gelatin powder
  • 3 teaspoons of milk
  • 150 ml of 35% cream


  • 1 can of Chocolats Favoris Orange Burst fondue


  • Gold powder and silver stars (edible)

Yum ! Let's do this recipe. There’s nothing better than me when it comes to keeping out the winter’s cold, welcoming the joys of spring or fighting dreariness and fatigue. My fragrant, citrusy flavor is the best possible pick-me-up.

Buy the Orange Burst fondue!
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  • Pre-heat the oven to 400°F (200°C).
  • Line a 10-in. (25-cm) gutter mould with cling wrap. Make sure that it overflows on each side. Set aside.
  • Grease and line a 13 in. x 17 3/4 in. (33 cm x 45 cm) cookie sheet with parchment paper. Set aside.

Cookie preparation 

  • In the stand mixer bowl, whisk the eggs with sugar until the mixture triples in volume.
  • In a salad bowl, combine the flour with the baking powder, salt and cocoa.
  • Pour the mixture into the egg/sugar mix. Add the melted butter.
  • Pour the mixture onto the cookie sheet you prepared earlier. Smooth it with a spatula to properly spread the dough.
  • Bake for 10 minutes.
  • Once the cookie is cooked, cut it into 3 pieces. The 1st one is used for the top of the log (which will be rounded), the 2nd for the middle of the log, and the 3rd for the bottom of the log.
  • Cut it based on the shape of the mold.
  • Put the 1st piece in the mold to make the top of the log. Put the other two pieces aside for the rest.

Milk chocolate mousse 

  • Put the can of Chocolat Favoris Original Milk fondue in a pot of boiling water and heat it for 20 minutes.
  • Swell gelatin in cold milk. Melt 10 seconds in the microwave then add to 200 g of melted chocolate. Allow it to cool to 35/40°C.
  • Whip the 35% cream and add it to the chocolate mixture.
  • Assembly:
  • Put half of the mousse into the mold, and then cover it with a rectangular piece of the cookie.
  • Spread the rest of the mousse and finish with the last cookie rectangle.
  • Fold the cling wrap over the top and refrigerate for at least 6 hours.


  • Place the can of Chocolats Favoris Orange Burst fondue in a pot of boiling water and heat it for 20 minutes.
  • Remove the log from the refrigerator. Remove it from the mold and place it on a platter.
  • Put the Chocolats Favoris fondue and spread it with a spatula.
  • Before the chocolate hardens, sprinkle golden powder and silver stars on it.