Peanut Chocolate Vanilla Log

Line a log mould with a sheet of Rhodoïd to facilitate removal from the mould.

Apply a thin layer of chocolate mousse and work up the sides to eliminate air bubbles.

Prepare the Joconde almond-pecan cookie

Spread with chocolate mousse. Chill.

Cut the chocolate financier slab ≈ 7 cm wide. Add a layer of peanut crunch on top. Chill in the fridge.

Turn the chocolate financier over and place it to close the log. Cover with film and chill.

Remove the Rhodoid sheet from the mold. Then glaze with chocolate mirror icing, once warmed up in a bain-marie or microwave.

To finish, decorate with the peanut ganache and place a few chocolate shavings and/or peanuts on top.