White Chocolate Peppermint Bûche de Noël Recipe

If you’re looking to wow your holiday guests with a dessert that’s as stunning as it is delicious, this White Chocolate Peppermint Bûche de Noël Recipe is your new best friend. I absolutely love how this festive Yule log balances the creamy sweetness of white chocolate with a refreshing hint of peppermint—and that fluffy chocolate chiffon cake wrapped around it? Pure magic. Stick with me, and I’ll walk you through every step so you can make this showstopper with confidence.

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Ingredients You’ll Need

Each ingredient plays a key role here, especially the peppermint extract which brings a nice festive coolness without overpowering the sweet white chocolate. When shopping, make sure to get good-quality chocolate and fresh ingredients for the best results.

• White chocolate: Use a high-quality white chocolate for smooth, creamy flavor that melts beautifully in the filling.
• Heavy whipping cream: This is essential for that luscious, whipped texture in both filling and ganache.
• Peppermint extract: Optional but highly recommended—you’ll find it adds just the right festive touch.
• Vegetable oil: Adds moisture to the cake without overpowering the chocolate flavor.
• Cocoa powder: Sifted for that rich, chocolatey base of the chiffon cake.
• Espresso or coffee powder: Intensifies the chocolate flavor without making it taste like coffee.
• Sea salt: Balances sweetness and enhances all the flavors.
• Whole milk: Keeps the batter tender and moist.
• Vanilla extract: Adds warmth and depth.
• Egg yolks and egg whites: Separate but essential—yolks add richness while whites whip into fluffy meringue for lightness.
• Cake flour: Creates a soft, delicate crumb perfect for rolling.
• Granulated sugar & cream of tartar: Stabilize and sweeten the meringue for the cake’s structure.
• Dark chocolate: For the ganache “bark” that gives this bûche its rustic, tree log look.
• Decorations (meringue mushrooms, sugared cranberries, rosemary, almond pine cones): These give personality and charm—you can customize or buy pre-made for ease.

Variations

I love to mix things up sometimes, and this White Chocolate Peppermint Bûche de Noël Recipe is no exception—you can easily personalize it to fit your taste or dietary needs.

• Non-dairy option: Swap heavy cream with coconut cream and use dairy-free white chocolate; it still whips up nicely and brings a lovely tropical twist.
• Spiced twist: Add a pinch of cinnamon or nutmeg to the filling for a cozy holiday vibe—I tried it last year and my family was obsessed!
• Berry addition: Fold in a handful of crushed freeze-dried raspberries into the filling or garnish with fresh berries to add tartness that cuts through the sweetness.
• Flavor swaps: Use orange extract instead of peppermint for a bright citrus flavor that works beautifully with white chocolate.

How to Make White Chocolate Peppermint Bûche de Noël Recipe

Step 1: Make the White Chocolate Peppermint Filling

Start by gently heating chopped white chocolate with heavy cream over medium heat. Stir constantly so the chocolate melts smoothly—this is key to avoid grainy or burnt spots. Once melted, remove from heat and mix in your peppermint extract if you’re using it. Pop this mixture into the fridge for at least 4 hours to chill and thicken. I learned that chilling overnight makes whipping easier, so when I’m prepping ahead, this step is my best friend.

Step 2: Bake the Chocolate Chiffon Cake

Preheat your oven to 375°F (191°C) and prepare an 18×13-inch baking sheet with parchment paper and a light grease. Heat vegetable oil in a microwave until hot, then whisk in cocoa powder, espresso powder, and sea salt. Now, pouring in milk and vanilla extract, let it cool slightly before whisking in your egg yolks—this prevents curdling and helps with a smooth batter. Gently fold in the sifted cake flour, then whip your egg whites with cream of tartar until soft peaks form, gradually adding sugar to stabilize the meringue. Folding the meringue in carefully keeps the batter light and airy, which is crucial for that spongy texture you want. Pour the batter into the pan, smooth the surface, and bake for 15-16 minutes until it’s springy to the touch. I tapped the pan on the counter after baking to prevent shrinking—a little trick I discovered after some trial and error.

Step 3: Roll and Fill the Cake

Once the cake cools for about 15 minutes, flip it gently onto parchment paper so the “skin” side is down. Spread the chilled white chocolate peppermint filling evenly with an offset spatula. Starting at the long edge, carefully roll the cake up with the parchment paper—take it slow to prevent cracks and to keep the roll tight. Seal the ends in the parchment and chill the whole log in the fridge. A tip from experience: rolling it while it’s still slightly warm (but not hot!) helps avoid cracks but don’t wait too long or the cake becomes brittle.

Step 4: Prepare the Chocolate Ganache “Tree Bark”

Heat the heavy cream until just simmering and pour it over chopped dark chocolate. Let it rest for 5 minutes so the heat gently melts the chocolate, then whisk until it’s smooth and just thickened—not overwhipped! This ganache becomes your “bark” frosting. I find whisking for 20 seconds hits the perfect texture for spreading and creating bark-like lines.

Step 5: Assemble and Decorate

Trim the ends of the cake to create clean edges—bonus: the scraps are delicious as a taste test snack. Cut one piece for branches as shown in the instructions, securing with toothpicks. Spread your chocolate ganache all over the bûche with a spatula, and then use a fork to drag lines mimicking tree bark. Time to get festive! Attach meringue mushrooms, sugared cranberries, almond pine cones, and sprigs of rosemary with a bit of ganache “glue.” Dusting with matcha powder and powdered sugar adds a beautiful woodland effect. Chill the whole cake to set everything before serving.

How to Serve White Chocolate Peppermint Bûche de Noël Recipe

Garnishes

I like to keep garnishes whimsical and natural-looking—meringue mushrooms add a sweet crunch, sugared cranberries bring tartness with sparkle, and sprigs of rosemary give that lovely pine scent. The almond pine cones are a personal touch that make the table feel cozy and festive.

Side Dishes

This bûche is rich, so I usually pair it with light sides like a citrusy cranberry sauce or a crisp green salad to balance the sweetness. A cup of hot peppermint tea also rounds out the experience beautifully.

Creative Ways to Present

For holiday parties, I’ve arranged this bûche on a rustic wooden board surrounded by edible pine cones made from toasted almonds and dusted cocoa “forest floor.” Adding fresh sprigs of pine or holly around the plate ups the wow factor—your guests will think you spent hours crafting this masterpiece!

Make Ahead and Storage

Storing Leftovers

Keep your bûche wrapped tightly with plastic wrap in the refrigerator to preserve moisture and freshness. I like to use an airtight cake container when possible—it helps maintain that perfect ganache texture and keeps aromas at bay.

Freezing

Good news—it freezes well! After assembling and decorating, wrap the bûche securely in plastic wrap and foil, then freeze for up to 2 weeks. Thaw overnight in the fridge before serving. I discovered freezing helps meld the flavors together even more.

Reheating

Since this is best served chilled, I recommend no reheating. Just slice it straight from the fridge or after thawing if frozen. The texture is best enjoyed cool and the ganache stays firm but soft.

FAQs

Final Thoughts

This White Chocolate Peppermint Bûche de Noël Recipe quickly became my holiday favorite—not just because it tastes incredible, but because it brings a bit of festive magic to the table that everyone notices. If you’re ready to impress your friends and family with a dessert that’s both elegant and approachable, I truly recommend giving this a try. You’ll love the process, the smell filling your kitchen, and most importantly, the smiles when you serve it up. Happy baking!

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