Chocolate Mousse Log with a touch of Baileys in Thermomix

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28 December, 2025

Chocolate Mousse Log with a touch of Baileys in Thermomix

An elegant and creamy dessert to impress at home

If there is a dessert that combines elegance, intense flavor and ease thanks to the ThermomixThis French Christmas classic, reinterpreted with a touch of Baileysbecomes an accessible luxury for any modern kitchen. The Thermomix takes care of the most delicate part: from whipping the egg whites to melting the chocolate and preparing the aerated mousse, achieving a professional result without complications.

The result is a chocolate log with a velvety and light texture, which contrasts with the moist sponge base and the shiny ganache on top. Perfect for celebrations or to treat yourself to a sophisticated treat, this dessert combines the intensity of dark chocolate with the creamy smoothness of Irish liqueur, while the Thermomix does all the heavy lifting for you.

Chocolate Mousse Log with a touch of Baileys in Thermomix

⭐ Ingredients

For the chocolate and Baileys mousse

9 egg whites 🥚
4 egg yolks 🥚
3 sheets of gelatin 🌿
230 g dark chocolate 🍫
140g sugar
160 ml Baileys 🥃
220 g liquid cream (35% MG) 🥛

For the cake

70 g flour 🌾
70g sugar
2 eggs 🥚
3 tablespoons Baileys 🥃

For the chocolate ganache

100 g dark chocolate 🍫
80 ml of liquid cream 🥛

🍳 Step by step preparation

1️⃣ Assemble the whites

Place the butterfly in the Thermomix glass.
Beat the egg whites 6 min / 37 °C / speed 3.5.
After 4 minutes add half the sugar. Reserve the whipped egg whites.

2️⃣ Hydrate the gelatin

Leave the gelatin sheets in cold water for 10 minutes. Booking.

3️⃣ Chocolate mix

Wash the glass and crush the chocolate 10 sec / speed 10.
Add the cream and Baileys: 4 min / 60 °C / speed 1.
Add the yolks and the remaining sugar: 3 min / 70 °C / speed 4.
Add the drained gelatin and mix 20 sec/speed 4.

4️⃣ Integrate the egg whites

Mix manually with enveloping movements until obtaining a aerated mousse.
Pour into a log mold and refrigerate.

5️⃣ Cake

Wash the glass and place the butterfly. Beat the eggs 3 min / speed 3.
Add flour, sugar and Baileys: 10 sec / speed 4.
Pour the mixture onto a tray lined with baking paper and bake at 180°C for 7–10 min.
Let cool and cut a rectangle the size of the mold.

6️⃣ Assembly

Place the cake on top of the already set mousse.
Press lightly and refrigerate for at least 8 hours.

7️⃣ Ganache and coverage

Crush the chocolate 10 seconds / speed 10.
Add the cream: 3 min / 50 °C / speed 2.
Unmold the bûche and pour the ganache over it.
Decorate to your liking and refrigerate until serving.

⏱️ Total time:

Active preparation: 20–30 min
Rest: 8 hours minimum
Baking the cake: 7–10 min

💡 Tips and tricks

For a extra touch of flavoryou can add orange zest or instant coffee to the mousse before mixing the egg whites.
If you want a professional finish, use a pastry comb or a fork to make marks on the ganache and simulate the bark of a log.
The ganache can be flavored with a splash of liqueur or vanilla for a subtle contrast to the chocolate.
Serve with fresh red fruits or white chocolate shavings for a spectacular visual effect.

Recipe by Jesus