- 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. - 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. - 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.
sharon
(sharon)
#1