How to Make Malted Milk Ball Bûche de Noël

Ingredients

• ¾ cup unsweetened cashew milk
• 1 tablespoon plus 1 teaspoon unflavored gelatin
• 4 (8-ounce) packages cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• 2 cups heavy cream (or full-fat coconut milk if dairy-free)
• 1½ cups Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup plus 2 tablespoons maca powder, or more to taste Seeds scraped from 2 vanilla beans (about 8 inches long), or 2 teaspoons vanilla extract

• ½ batch Vanilla Malted Milk Layer (reserved from above)
• 3 tablespoons unsweetened cocoa powder, or more to taste

• ¾ cup heavy cream (or full-fat coconut milk if dairy-free)
• 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 3 ounces unsweetened chocolate, finely chopped Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
• 0.12 teaspoon fine sea salt

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.
2. To make the vanilla malted milk layer, place the cashew milk and gelatin in a saucepan over medium-high heat and whisk until the gelatin melts. Remove from the heat and pour into a large bowl. Add the cream cheese, heavy cream, sweetener, and maca powder to the bowl and mix well with a hand mixer. Add the vanilla and beat until smooth. Taste and add more maca powder (for the malted milk flavor) and/or sweetener, if desired.
3. Pour half of the batter into the bûche mold or lined loaf pan. Gently place the mold in the freezer and allow the first layer to set, about 2 hours.
4. To make the chocolate malted milk layer, add the cocoa powder to the remaining half of the batter and mix with the hand mixer to combine. Taste and add more cocoa powder, if desired. Once the first layer in the freezer is set, gently spoon the chocolate layer over the vanilla layer. Place back in the freezer to set completely, about 3 hours.
5. Just before serving, make the ganache. Bring the cream and sweetener to a simmer in a saucepan over medium heat. Remove from the heat and stir in the chopped chocolate, vanilla, and salt. Allow to sit for 3 minutes, then stir again until completely smooth.
6. To serve, unmold the bûche onto a serving platter. Gently peel away the sides of the mold, pressing the top of the mold gently with your hand until the bûche releases. If you used a loaf pan, allow the bûche to thaw slightly, then use the overhanging paper to lift the bûche out of the pan and invert it onto a serving platter. Drizzle the top with the ganache and sprinkle with crushed almonds, if desired.
7. Store extras in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Allow to thaw before slicing and serving.