Bûche Kinder Bueno – Chocolate & Hazelnut Christmas Log 🎅🍫✨
A delicious praline dessert inspired by Kinder Bueno, combining hazelnut mousse and soft cocoa sponge for a festive centerpiece.
Ingredients
For the Genoise
- 4 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
- 1 sachet baking powder
For the Kinder Bueno Mousse
- 150 g Kinder Bueno chocolate
- 200 ml whole liquid cream
- 1 tbsp hazelnut paste
- 3 sheets gelatin
For Decoration
- 2 bars Kinder Bueno
- Icing sugar
Preparation
- Prepare the Genoise: Beat eggs and sugar until foamy. Sift flour and cocoa, add baking powder, and fold into egg mixture. Spread onto a baking sheet and bake at 180°C for 10–12 minutes. Cool completely.
- Prepare the Mousse: Melt Kinder Bueno chocolate with hazelnut paste in a bain-marie. Heat cream and dissolve gelatin in it. Mix both preparations, let cool, then gently fold in whipped cream.
- Assemble the Log: Spread mousse over the cooled genoise and roll gently into a log. Wrap in cling film and refrigerate for 4 hours.
- Decorate: Top with chopped Kinder Bueno bars and dust with icing sugar before serving.
Details
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
- Rest Time: 4 hours
- Yield: 8–10 portions
✨ A festive, indulgent dessert that brings together chocolate, hazelnut, and praline magic for Christmas celebrations!