Boil water, sugar and scraped vanilla pod with marrow for about 5 minutes. Let cool and remove the vanilla pod.
Melt the chocolate chips in a bain marie or in the microwave. Always stir well every 30 seconds in the microwave, chocolate burns quickly!
Take a baking paper and pour the melted chocolate onto it, spread very thinly and evenly on the sheet.
Roll up and let it set in the refrigerator for at least 1 hour.
Biscuit: Preheat the oven to 170°. Beat the eggs with 3 yolks and 50 g sugar until frothy and firm. Also beat egg whites vigorously with 25 g sugar. Mix the beaten egg mixture into the beaten egg white, sift together the flour and cocoa powder and then gently mix it in. Spread on the baking tray of your oven with baking paper or silicone mat, bake for 12 minutes. Allow to cool slightly on the plate under a towel so that the biscuit remains soft and does not dry out. When it is still lukewarm, place baking paper on it and roll it up. Let cool completely.
Chocolate mousse: For the chocolate mousse, beat the whipped cream until smooth and keep in the refrigerator. Melt the chocolate in a bain marie or in the microwave as described above. Boil water and sugar together for 2 minutes and add the yolks while whisking. Beat this until they have cooled and are thickly frothy. Briefly mix the whipped yolks into the melted chocolate. When the yolks and chocolate are almost completely mixed, add half the cream and continue mixing. Add the rest of the cream and mix until a homogeneous mixture is obtained.
Unroll the biscuit again, place the biscuit upside down and carefully peel off the baking paper. Then turn it over again so that it points in the direction you rolled it up. Using a brush, spread the vanilla syrup over the entire sponge cake. Spread scoops of mousse on the biscuit. Save 2 scoops to spread on the side later. Spread the mousse evenly on the biscuit. Now roll it up using your baking paper. Place it on a tray that can go in your refrigerator. Spread the rest of the mousse nicely along the sides.
Remove the rolled chocolate from the refrigerator, open it and fill the Christmas log all around. Unroll the rolled, stiffened chocolate completely and stick the chocolate chips all around the Christmas log. Allow to set in the refrigerator for at least 4 hours. You can now portion the stumps with a sharp knife and boiling water. Stick the nuts with some honey or chocolate.
Tips
Cut with a warm knife that you put in hot water every time and shuffled again when you serve it. 🙂
