Delicious 3 CHOCOLATE LOG for the holiday season! light, fresh and sweet on the palate!! 

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Easy and simple recipe, three-chocolate Buche, light and sweet on the palate.
ideal for end-of-year celebrations or simply to treat yourself or your guests!
INGREDIENTS :
For the sponge cake: 2 eggs, 60 g flour, 20 g unsweetened cocoa powder, 80 g sugar, 60 ml oil, 30 ml milk and 5 g baking powder.
For the white chocolate mousse:
95g white chocolate
40ml hot milk
90g whipped cream
2g gelatin (150 bloom)
For the milk chocolate mousse:
75g milk chocolate
40ml hot milk
90g whipped cream
1.5g gelatin
For the dark chocolate mousse:
75g dark chocolate
40ml hot milk
90g whipped cream
1.5g gelatin
⚠️ The gelatin used: bovine gelatin 150 boom
Recipe Cocoa mirror glaze:
120 ml liquid cream
180g sugar
145ml water
60g cocoa powder
2 sheets of gelatin (6g)
In a saucepan, bring the water, sugar and cream to the boil, then add the cocoa powder, mix well. Cook until 103°C remove from the heat, let cool a little to 60°C and add the gelatin, mix well and let cool before pouring it on the cake until about 30°C to 35°C
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