Chocolate biscuit truffle log
Makes: 25 coins
Cooking time:(plus cooling time)
Skill level: Bit of effort
Costs: Cheap as chips
Chocolate biscuit truffles combine two of our favourite sweet treats - biscuits and truffles. Topped with a deliciously creamy chocolate coating, is is a decadent treat for those days when you need to love yourself! This chocolate biscuit truffle log recipe is made up of rich chocolate truffle and crunchy biscuit and can be made days in advance and stored in the fridge until you want it. We love cutting it into coin shapes and wrapping in pretty ribbon to give as gifts. But it works just as well when you're sat on the sofa and need something to tuck into. For something extra special at Christmas try adding some clementine zest to the truffle mixture for a festive flavour.
- 300ml double cream
- 300g dark chocolate, broken into chunks
- 10 rich tea biscuits
- Cocoa powder, for dusting
Try using ginger nut biscuits instead for extra flavour and crunch.
- Place the cream in a pan over a medium heat and bring up to a simmer. Remove from heat and add the chocolate and stir. The chocolate will melt in the heat of the cream. Crumble in the biscuits and stir to combine thoroughly. Empty the chocolate mixture onto a shallow plate and allow to cool in the fridge for approximately 2hours.
- Once firmer to touch but still mouldable, empty the ganache onto a work surface and roll out into a long log shape. Roll this into a sheet of clingfilm, wrap it up and put back in the fridge for 30mins. Once ready to serve, unwrap and with a sharp knife slice into 1cm discs and serve.