Ready to create a show-stopping holiday dessert that looks like it came straight from a Parisian patisserie? This Chocolate Almond Bûche de Noël is pure elegance, but don’t let its sophisticated appearance fool you. You don’t need any fancy decorating skills to achieve this masterpiece! The secret is a simple Bûche de Noël mold, which does all the beautiful shaping for you. Of course, a standard loaf pan will also work in a pinch, delivering the same incredible flavor in a more rustic form. Get ready to wow everyone with this decadent, no-bake treat!
Ingredients
• Almond Cheesecake Layer
• ½ cup unsweetened almond milk
• 1 teaspoon grass-fed powdered gelatin
• 1 (8-ounce) package cream cheese, softened
• 1 cup creamy unsweetened almond butter
• ¾ cup confectioners’-style Swerve or equivalent powdered sweetener
• ½ cup heavy cream
• Chocolate Mousse Layer
• ¼ cup unsweetened almond milk
• 1 teaspoon grass-fed powdered gelatin
• ½ cup confectioners’-style Swerve or equivalent powdered sweetener
• 3 large egg yolks
• 3 ounces unsweetened baking chocolate, finely chopped
• 1 cup heavy cream
• Chocolate Sauce & Garnish
• ¾ cup heavy cream
• 2 ounces unsweetened chocolate, finely chopped
• ⅓ cup confectioners’-style Swerve or equivalent powdered sweetener
• 1 teaspoon vanilla extract or seeds from 1 vanilla bean
• Crushed toasted nuts of choice, for garnish
• Special Equipment
• Silicone Bûche de Noël mold (approx. 10 by 3½ inches) or a 9×5-inch loaf pan
Instructions
1. Prepare your mold. If using a Bûche de Noël mold, have it ready. If using a 9×5-inch loaf pan, line it with parchment paper, leaving an overhang on the sides for easy lifting.
2. Make the Almond Cheesecake Layer: In a small saucepan, sprinkle the gelatin over the ½ cup of almond milk and let it sit for 1 minute to bloom. Heat over medium, whisking until the gelatin is fully dissolved, about 2 minutes.
3. In a large bowl, combine the softened cream cheese, almond butter, Swerve, and ½ cup of heavy cream. Beat with an electric mixer until smooth. Pour in the warm gelatin mixture and beat again until fully combined.
4. Pour the cheesecake batter into your prepared mold, smoothing the top. Carefully transfer to the freezer and freeze until solid, about 2 hours.
5. Make the Chocolate Mousse Layer: In a saucepan, sprinkle the gelatin over the ¼ cup of hot almond milk and whisk to dissolve. Let it soften for a minute. Whisk in the Swerve and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
6. Remove the pan from the heat. Add the finely chopped chocolate and stir until it is completely melted and the mixture is smooth. Set aside to cool until it’s no longer hot, but still slightly warm.
7. In a separate bowl, whip the 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the slightly cooled chocolate custard until just combined.
8. Smooth the chocolate mousse evenly over the frozen cheesecake layer in the mold. Cover and return to the freezer until completely solid, at least 3 hours or overnight.
9. Unmold the Bûche de Noël: Place a wire rack over a baking sheet. Gently peel the sides of the silicone mold away from the frozen dessert, then press on the mold to release it onto the rack. Transfer the Bûche de Noël on a serving platter and place it in the refrigerator.
10. Make the Chocolate Sauce: In a double boiler or a heat-safe bowl set over a pan of simmering water, combine the ¾ cup heavy cream, chopped chocolate, and Swerve. Heat on low, stirring, until the chocolate is melted and the sauce is smooth. Remove from heat and stir in the vanilla.
11. Pour the warm chocolate sauce over the chilled Bûche de Noël. Garnish immediately with crushed toasted nuts. Refrigerate until ready to serve.
Nutritional Information
• Yield: 10 servings | Prep time: 1 hour | Chill time: 4 hours
• (per serving)
• Calories: 455
• Fat: 43g
• Protein: 9g
• Total Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g
Pro Tips
• For easy unmolding, ensure the Bûche de Noël is frozen completely solid. Don’t rush the freezing time.
• To avoid clumps, sprinkle the gelatin evenly over the cold almond milk and let it sit for a minute to ‘bloom’ before heating.
• Use high-quality, finely chopped baking chocolate. This ensures it melts smoothly and evenly into the mousse and sauce for a silky texture.
• Let the Bûche de Noël sit in the refrigerator for at least 30 minutes after saucing. This allows the dessert to soften slightly for the perfect texture and makes slicing easier.
FAQ
Q: What can I use if I don’t have a Bûche de Noël mold
A: If you don’t have a special Bûche de Noël mold, a standard 9×5-inch loaf pan is a great alternative. Just be sure to line it with parchment paper, leaving some overhang on the sides to make it easy to lift the dessert out once it’s frozen.
Q: Is this Bûche de Noël recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. It uses Swerve, a confectioners’-style sweetener, instead of sugar and contains only 4 grams of net carbs per serving.
Q: Can I make this holiday dessert ahead of time
A: Absolutely. This dessert is perfect for making ahead. The Bûche de Noël needs to freeze until completely solid, which takes at least 3 hours or can be done overnight. You can prepare it a day or two in advance and simply add the chocolate sauce before serving.
Q: How do I prevent the gelatin from getting clumpy
A: To ensure your gelatin dissolves smoothly without clumps, first sprinkle it evenly over the almond milk. Let it sit for one minute to ‘bloom’ before you begin heating and whisking it. This step helps it dissolve properly for a silky texture.
