for 10 seconds or until liquefied). Add the cream
cheese, heavy cream, and sweetener and mix well with
a hand mixer. Add the extract and food coloring, if
using, and beat until smooth. Pour the batter into the
bûche mold or lined loaf pan. Gently set the mold in
the freezer while you make the chocolate mousse layer.
- To make the mousse layer, heat the almond milk
in the microwave or in a saucepan over low heat until
hot, then set aside. Place 1 tablespoon of water in a
small saucepan and whisk in the gelatin; let soften for 1
minute. Whisk in the egg yolks and sweetener, then stir
in the hot almond milk. Cook over medium heat,
stirring constantly, for 5 minutes or until the mixture
thickens and coats a spoon. Add the 3 ounces of
chopped chocolate and stir until the chocolate is totally
melted, about 3 more minutes. Transfer the chocolate
custard to a mixing bowl and place it in the refrigerator
to cool slightly. - When the custard is just slightly warm, whip the
cream until stiff peaks form. Gradually fold the
whipped cream into the custard, then smooth the
mousse over the cheesecake layer in the bûche pan and
smooth the top. Cover and freeze for at least 3 hours or
overnight, until firm. - To unmold, gently peel the sides of the silicone
mold away from the bûche, pressing the top of the
mold gently with your hand until the bûche releases. If