you used a loaf pan, allow the bûche to thaw slightly,
then use the overhanging paper to lift the bûche out of
the pan. Place the bûche on a serving platter and set it
in the freezer while you prepare the glaze.- To make the chocolate glaze, place the cream,
sweetener, and chopped chocolate in a double boiler or
in a heat-safe bowl set over a pan of simmering water.
Heat on low, stirring, just until the chocolate is melted.
Remove from the heat and stir in the vanilla. Pour the
chocolate glaze over the cooled bûche. Cut into slices
and garnish with mint leaves. Cover and refrigerate
until ready to serve. - Store extras in an airtight container in the
refrigerator for up to 4 days or in the freezer for up to 1
month.
serving tip:
The bûche is easier to cut into pretty slices when it’s
semi-frozen. I like to slice it before dinner (when
slightly frozen) and then allow the slices to warm at
room temperature until soft but still chilled.
health tip:
After fructo-oligosaccharides, the highest short-chain
fatty acid–yielding prebiotic is collagen. That’s right.
Collagen (like the Great Lakes gelatin collagen
hydrolysate) is a great prebiotic. So adding gelatin
can be a great prebiotic without adding carbs.