Iced nougat Yule log with bittersweet chocolate

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Ingredients

Ingredients for 4

• 3 ½ oz (100 g) of bittersweet chocolate
  
• 1 oz (35 g) of raisins
  
• ½ C (1 dl) of rum
  
• 2 eggs
  
• 3 oz (85 g) of butter
  
• 1 oz (30 g) of walnuts
  
• .7 oz (20 g) of pine nuts
  
• ½ oz (15 g) of shelled hazelnuts
  
• ½ oz (15 g) of sugar

Honey cream

• 1 ½ C (35 cl) of milk
  
• 3 egg yolks
  
• 2 tbsp (25 g) of sugar
  
• 2 tbsp of wildflower honey
  
• ¾ C (15 cl) of liquid whipping cream
  
• 1 pinch of salt

Preparation

• Soak raisins in rum.
  
• Toast walnuts, pine nuts and hazelnuts in a dry frying pan.
  
• Crush them and set aside.
  
• Cut butter into pieces.
  
• Separate egg whites from yolks.

Preparation of the log

• Melt pieces of chocolate over low heat in a bain-marie.
  
• Add butter one piece at a time while stirring constantly to obtain a smooth cream.
  
• Add egg yolks one at a time while stirring constantly, then add dried fruit and drained raisins.
  
• Beat egg whites until stiff, gradually add the pinch of salt and sugar.
  
• Fold egg whites into chocolate one spoonful at a time using a spatula.
  
• Put parchment paper into the cake mold, fill with chocolate and dried fruit mixture and freeze for 3 hours.
  
• Prepare custard by boiling milk, beat egg yolks with sugar and gradually stir into the milk.
  
• Return to low heat while constantly stirring until the cream covers the spatula.
  
• Let cool until warm and add honey. When it is completely cool, whip liquid cream and add to custard.
  
• Set aside.
  
• Remove cake mold from freezer and refrigerate at the beginning of the meal.
  
• Unmold the mixture in a serving bowl just before serving and slice using a knife dipped in hot water, pour honey cream around the log.
  
• Or more simply, serve individual slices of nougat with honey cream.