Double Chocolate & Vanilla Heart Rolled Yule Log

6. Lay a clean, damp tea towel on the work surface. Invert the baked sponge onto it and carefully peel off the parchment.
7. Roll the sponge tightly in the towel. Let cool for 20 minutes while preparing the fillings.

3️⃣ 🍫 Prepare the Chocolate Mousse

8. Melt dark chocolate (200 g) and let cool slightly.
9. Whip cold cream into soft peaks. Add icing sugar if desired.
10. Gently fold melted chocolate into the whipped cream, starting with a spoonful to loosen, then folding in the rest. Chill briefly if needed.

4️⃣ 🤍 Make the Vanilla Cream

11. Whip mascarpone, cream, icing sugar, and vanilla extract until thick and fluffy.

5️⃣ 🌀 Assemble the Roll

12. Unroll the cooled sponge. Spread chocolate mousse evenly over the surface (reserve 2 tbsp).
13. Pipe a line of vanilla cream down the center, lengthwise, to create the « heart » center.
14. Roll the cake back up tightly, using the towel to guide without pressing. Chill for 1 hour.

6️⃣ 🍫 Make & Apply the Glaze

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