Mint Chocolate Cheesecake Bûche de Noël

Mint Chocolate Cheesecake Bûche de Noël

Mint Chocolate Cheesecake Bûche de Noël

prep time: 1 hour, plus at least 3 hours to chill cook time: 2 minutes yield: 12 servings

Like its malted milk ball cousin , this is an elegant-looking dessert. If you don’t have a bûche mold, you can make it in a loaf pan instead.

* mint cheesecake layer

½ cup unsweetened cashew milk
1 teaspoon unflavored gelatin

1 (8-ounce) package cream cheese, softened
1 cup heavy cream
¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
2 teaspoons peppermint extract
Natural green food coloring (optional)

*chocolate mousse layer

¼ cup unsweetened almond milk
1 teaspoon unflavored gelatin
3 large egg yolks
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
3 ounces unsweetened chocolate, finely chopped
1 cup heavy cream

*chocolate glaze

¾ cup heavy cream

⅓ cup Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol

2 ounces unsweetened chocolate, finely chopped

Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

Fresh mint leaves, for garnish

*special equipment (optional)

Silicone bûche mold, about 10 by 3½ inches

1. Have on hand a silicone bûche mold or a 9 by 5-inch loaf pan. If using a loaf pan, line it with parchment paper, leaving some paper overhanging.