MALTED MILK BALL BÛCHE DE NOËL

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Directions

• Have a silicone bûche mould or a 9-by-5-inch loaf pan on hand. Line a loaf pan with parchment paper, leaving some overhanging paper.
• To make the vanilla malted milk layer, whisk together the cashew milk and gelatine in a saucepan over mediumhigh heat until the gelatine melts. Remove from the heat and transfer to a large mixing bowl. Mix in the cream cheese, heavy cream, sweetener, and maca powder with a hand mixer until well combined. Add the vanilla extract and continue to beat until smooth. If desired, add more maca powder (for the malted milk flavour) and/or sweetener.
• Half of the batter should be poured into the bûche mould or lined loaf pan. Place the mould in the freezer for about 2 hours to allow the first layer to set.
• To make the chocolate malted milk layer, combine the cocoa powder with the remaining half of the batter using a hand mixer. Taste and adjust with more cocoa powder if necessary. Once the first layer has set in the freezer, gently spoon the chocolate layer on top of the vanilla layer. Return to the freezer for 3 hours to completely set.
  Make the ganache just before serving. In a saucepan over medium heat, bring the cream and sweetener to a simmer. Remove from the heat and stir in the chocolatechunks, vanilla extract, and salt. Allow for 3 minutes before stirring again until completely smooth.
• Unmold the bûche onto a serving platter to serve. Gently peel away the sides of the mold, pressing gently with your hand on the top of the mold until the bûche releases. Allow the bûche to thaw slightly before lifting it out of the pan and inverting it onto a serving platter if you used a loaf pan. Drizzle the ganache over the top and, if desired, sprinkle with crushed almonds.
• Extras can be kept in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. Allow to thaw completely before slicing and serving.