Peanut butter bouche de Noel

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Yield: 10 servings
Prep: 1 hour, plus 4 hours with chilling

Click here to find the Bouche mold I used:

Peanut Butter cheesecake layer:

1/2 cup unsweetened almond milk
1 teaspoon gelatin
1/2 pound (8 ounces) cream cheese at room temperature
1 cup natural creamy peanut butter
¾ cup swerve confectioners (or equivalent)
1/2 cup heavy cream

Chocolate mousse layer:
1/4 cup hot unsweetened almond milk
1 teaspoon gelatin
3 egg yolks
1/2 cup swerve confectioners
3 oz unsweetened baking chocolate, chopped fine
1 cup whipping cream

3/4 cup whipping cream
1/3 cup Swerve confectioners (or equivalent)
2 oz unsweetened chocolate, finely chopped
1 vanilla bean scraped clean or 1/2 tsp vanilla extract
Garnish with Mint Leaves

For the cheesecake: Heat gelatin mixture until the gelatin melts, about 2 minutes. (or in the microwave for 10 seconds or until liquefied). Add in the cream cheese, peanut butter, natural sweetener and heavy cream and mix well with an electric mixer. Pour the batter into a silicone buche pan or a 9×5-inch loaf pan (note: if you use a loaf pan, make sure to line it with parchment paper that overhangs so you can release the cake since it will need to thaw a little before it will release. Gently put the mold in the freezer while you make the chocolate mousse layer.

For the chocolate mousse layer: Place almond milk a saucepan and whisk in powdered gelatin. Let soften for a minute. Then heat in microwave or saucepan until hot. Slowly whisk in natural sweetener and the yolks. Cook over medium heat, stirring constantly. Cook custard for 5 minutes or until mixture thickens and coats the stir spoon. Add finely chopped chocolate and stir until chocolate is totally melted, about 3 more minutes. Place in fridge to cool slightly while you whip the cream.

Once the chocolate custard is no longer hot, just slightly warm, whip cream until stiff peaks form and gradually fold whipped cream into the chocolate custard until combined then smooth chocolate custard over the peanut butter layer in the buche pan and smooth the top. Cover and freeze for at least 3 hours, or overnight until frozen firm.

To unmold, place buche pan over a wire rack. Gently peel the sides of the mold away from the mousse. Press the top of the mold gently with your hands until the mousse releases. Place the buche onto a serving platter. Place cake in the freezer while you prepare the glaze.

For the glaze: To make the chocolate sauce; place the cream, chopped chocolate and natural sweetener in a double boiler or in a heat safe bowl over simmering water. Heat on low heat while stirring just until chocolate melts. Remove from heat. Add in the vanilla bean seeds. Pour the chocolate sauce over the cooled buche.

Cover and refrigerate until ready to serve. Store in the refrigerator for up to 4 days or freezer for up to 2 weeks.

Serving Tip: Slice when slightly frozen (before dinner) and allow to warm at room temperature until soft but still chilled. Garnish with peanuts.