Christmas Recipes - Chocolate Log with Biscuits and Nuts

INGREDIENTS

The Chocolate Log220g Dark Chocolate Chips170g Unsalted Butter1 Tsp Instant Coffee Granules50g Soft Brown Sugar225g of Digestive Biscuits (Crushed)100g Whole Toasted Almonds100g Cherries25ml/ 1 shot of Brandy100g Walnuts Roughly Chopped

For the Ganachè200g Dark Chocolate150ml Double Cream25ml/ 1 shot of Brandy

METHOD

The Chocolate Log


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1. In a medium size saucepan, melt together the Butter, Coffee Granules & Soft Brown Sugar and add the Dark Chocolate Chips & Brandy to the mixture.

2. When it is a smooth consistency, remove from the heat and stir inthe Walnuts, Toasted Almonds, Crushed Biscuits & Cherries.

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3. When the mixture is all blended together turn it onto a large sheetof double folded grease proof paper, form the mixture into a sausage shape and roll up the grease proof paper, then tighten both ends to resemble a log.

4. Place the log in the fridge and chill for 2 hours until firm.

For the Ganachè

1. Melt the Chocolate & add the Double Cream & Brandy until it forms a Chocolate sauce. Leave for 30 minutes to rest.

2. Take the log out from the fridge & remove the paper, place on a long serving plate.

3. Spread the Ganache over the log

4. Create a rustic effect in the Ganache using a fork.

CHAPTERS HOTEL & RESTAURANT27 High Street, Stokesley, TS9 5ADHead Chef: Victoria Vassallo

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