Chocolate Hazelnut Yule Log Recipe

If you’ve ever wanted to impress at your holiday dinner with a showstopper dessert, this Chocolate Hazelnut Yule Log Recipe is your golden ticket. It’s the perfect blend of a light chocolate sponge, creamy hazelnut filling, and that dramatic bark-like chocolate coating that looks like it’s straight from a Christmas fairy tale. Trust me, once you try this, Yule Logs will become your new festive favorite!

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Ingredients & Why They Work

The ingredients here are classic but thoughtfully chosen to create a balanced, unforgettable Chocolate Hazelnut Yule Log Recipe. Each one plays a key role in flavor, texture, or visual appeal. Picking quality chocolate and fresh cream makes a world of difference, so invest in the good stuff if you can!

• Eggs: Room temperature eggs whip up more voluminously, which is crucial for that light sponge texture.
• Caster sugar: Extra fine sugar dissolves quickly for a smooth batter without graininess.
• Vanilla extract: Adds warmth and depth to the batter and cream.
• Plain flour: Provides structure — sifted to avoid lumps.
• Cocoa powder: Gives that rich chocolate taste; I prefer unsweetened to control sweetness.
• Espresso powder: Enhances the chocolate’s complexity without making it taste like coffee.
• Baking powder: Lightens the sponge further; helps achieve that perfect rise.
• Salt: Balances sweetness and intensifies flavors.
• Double cream (heavy cream): Whipped to fluffy perfection for filling and frosting.
• Powdered icing sugar: Sweetens cream without grainy texture.
• Vanilla bean paste: I love this over extract for its tiny flecks and richer vanilla character.
• Chocolate hazelnut spread: The star ingredient for that irresistible nutty-sweet filling.
• Dark chocolate (70%): For the shards; melts smoothly and solidifies crisply for a bark effect.
• Toasted hazelnuts: Add crunch and enhance the hazelnut notes.

Tweak to Your Taste

How you customize this Chocolate Hazelnut Yule Log Recipe is really up to your festive mood! I often play around with the filling or toppings to match different seasons or dietary needs, and you can too. Don’t hesitate to adjust and make this recipe your own—it’s more fun that way!

• Nut-Free Variation: Swap the chocolate hazelnut spread for a chocolate almond butter or plain chocolate ganache; it still tastes amazing and keeps that creamy texture.
• Richer Filling: Sometimes, I add a splash of hazelnut liqueur into the whipped cream for a grown-up festive twist.
• Seasonal Fruit Addition: Folding in some finely chopped candied orange peel to the cream gives a zesty, seasonal brightness.
• Dairy-Free Option: Use coconut cream whipped with powdered sugar and vanilla; you’ll miss the dairy cream’s lightness, but it’s a fantastic alternative.

Step-by-Step: How I Make Chocolate Hazelnut Yule Log Recipe

Step 1: Prepare and Whip the Sponge Batter

Start by preheating your oven to 180°C (350°F) and prepping your baking pan carefully. Lining it with parchment paper that extends over the edges makes removing the sponge a breeze later on. Don’t forget to butter the parchment—that little detail saves you a lot of post-bake frustration. Then, whip those egg whites until soft peaks form—this step is sacred for your light sponge. Separately, beat the egg yolks with sugar and vanilla until light and creamy, which means you’ll see soft trails when you lift the whisk. Sifting together your dry ingredients next ensures everything mixes uniformly without lumps.

Step 2: Fold and Bake the Sponge

Fold half the dry mixture into the yolks first, then gently fold in half the egg whites with a rubber spatula—this gentle folding keeps the air in, giving the sponge its fluffiness. Repeat with the remaining dry ingredients and egg whites, folding just until the mixture is combined and streaks of flour remain. Pour into your pan and give it a good wiggle to settle the batter evenly. Bake for 10 to 12 minutes—don’t skip the toothpick test here! The sponge should spring back when pressed lightly. Overbaking? That’s a quick way to a cracked, dry log.

Step 3: Roll the Sponge While Warm

This is a crucial moment to get right. After baking, let the sponge cool in the pan for about 10 minutes—not hot, not cold. Meanwhile, prepare your workspace by dusting a clean tea towel with cocoa powder (or icing sugar). Invert the sponge carefully onto the towel, peel off the parchment, then roll it gently from the short end into the towel itself. Rolling warm keeps the sponge soft and ready to hold the filling later. Let the roll cool completely, seam side down, to hold its shape perfectly.

Step 4: Whip the Cream and Prepare Filling

While your sponge cools, whip the double cream to soft peaks before adding powdered sugar, vanilla bean paste, and whipping to firm peaks. Reserve half of this for the filling. Into the other half, sift cocoa powder and fold gently—this chocolate cream gets spread on the outside of the log later. Keep both creams chilled until assembly.

Step 5: Fill, Roll, and Chill

Gently unroll your cooled sponge and spread a layer of chocolate hazelnut spread evenly—if it’s too thick, pop it in the microwave for 10 seconds so it’s easier to spread. Dollop over the plain whipped cream and smooth it out—but don’t overload it, or it’ll ooze out later. Roll it back up carefully and wrap tightly in baking paper and plastic wrap. Pop it into the fridge for at least 2 hours so everything sets beautifully before decorating.

Step 6: Create Chocolate Bark Shards

Melt your finely chopped dark chocolate over a double boiler until silky smooth. Spread this thinly on parchment paper, then cover with another sheet and roll them tightly together into a tube shape—this quirky trick cracks the chocolate into bark-like shards. Chill until the chocolate sets, then carefully unroll and peel the top paper off to reveal your shards. Break any large pieces into smaller bits—it’s ok if they’re uneven, that’s what makes it look natural!

Step 7: Decorate the Yule Log

Unwrap your chilled log and smother the outside with that cocoa-spiked whipped cream—make sure it’s whipped to firm peaks so it holds its shape. Press the chocolate shards onto the cream generously, covering all sides except the ends. Scatter some toasted hazelnuts into the cracks and around the base for a beautiful, rustic look. A light dusting of icing sugar or a sprig of holly turns this into a festive centerpiece you’ll be proud to serve.

How to Serve Chocolate Hazelnut Yule Log Recipe

Garnishes

I’m all about simple, elegant garnishes that enhance without overpowering. For this Chocolate Hazelnut Yule Log Recipe, toasted hazelnuts add crunch and a beautiful nutty aroma. I also love a light dusting of powdered sugar, mimicking freshly fallen snow. Sometimes, I tuck in a few fresh holly leaves or edible gold stars for that extra festive sparkle. It makes the log look like it belongs center stage at the holiday table!

Side Dishes

Pair this Yule Log with a refreshing glass of cold milk or a rich espresso to balance the sweet richness. For a real festive feast, I like serving it alongside spiced mulled wine or a light citrus sorbet—those bright flavors cut through the chocolate and help refresh the palate.

Creative Ways to Present

Recently, I tried decorating the Chocolate Hazelnut Yule Log with candied cranberries nestled in the chocolate bark—it looked like little jewels decorating the tree bark. You can also pipe extra whipped cream rosettes on the ends or create “moss” using finely chopped pistachios. Placing your log on a rustic wooden board with sprigs of pine or cinnamon sticks adds a cozy, natural look that guests adore.

Make Ahead and Storage

Storing Leftovers

After your festivities, wrap any leftover Yule Log tightly in plastic wrap and store it in an airtight container in the fridge. I’ve found it stays fresh and moist for up to 5 days, which is perfect if you want to savor it slowly (or if you have a crowd!). Just keep it chilled so the cream holds up beautifully.

Freezing

If you want to prepare ahead, the unfilled rolled sponge freezes like a dream. Wrap it tightly in plastic and foil, freeze for up to 2 months, then thaw overnight in the fridge before filling and finishing. It’s saved me more than once during holiday crunch time, and the sponge stays deliciously tender after freezing.

Reheating

Since this recipe is best served cold, I don’t recommend reheating your Yule Log. Instead, just let slices sit at room temperature for 10 to 15 minutes before serving so the flavors and textures shine through without the cream melting away.

FAQs

Final Thoughts

This Chocolate Hazelnut Yule Log Recipe holds a special place in my holiday repertoire because it combines that nostalgic festive charm with a chocolatey hazelnut kick that everyone loves. It’s fun to make, impressive to share, and downright delicious to devour. If you’re looking to add a memorable sweet treat to your holiday table, give this recipe a go—I promise, you’ll be glad you did!

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