sharing recipes from one generation to the next
Chocolate is mandatory at Christmas, smooth dark bittersweet chocolate, mixed with love and other luxury ingredients into a yummy delicacy.
I was inspired to make this chocolate treat by an old rum ball recipe of my Mum’s made with crushed biscuits and dried fruit. Because my biscuit choice is limited by gluten and my fruit choice by fructose, Mum’s recipe needed a makeover. The cherries, pistachios and Turkish delight looked so beautiful together, I decided to roll the mixture into logs so that on a serving plate, the jewel like surface would entice my friends and family to indulge.
This tempting confection, wrapped in a bonbon of cellophane would be a welcome Christmas gift for the chocolate lover. This mixture makes six logs 20cm X 3cm, each log yielding 10 slices.
250g good quality dark chocolate, roughly chopped
100g brown sugar
2 large eggs
Zest of one large orange
2 tablespoons brandy
125g amaretti biscuits
125g plain sweet biscuits (I used gluten free)
2 tablespoons unsweetened cocoa powder
125g natural glacé cherries, halved
125g Turkish delight, chopped into pieces similar size to the halved cherries
50g pistachios, roughly chopped
1/2 cup pure icing sugar
1 tablespoon unsweetened cocoa
In a large saucepan, melt the butter over a gentle heat, then add the chocolate and gently stir until it has completely melted.
Remove the pan from the heat and allow to cool a little.
Lightly beat the egg with a fork then gently stir them into the chocolate with a wooden spoon.
Stir in the orange zest and the sieved cocoa powder.
Add the biscuits, Turkish delight, pistachios and cherries and brandy, stir well.
Chill for 30-40 minutes.
Form into rough log shapes. You will find it useful to use some baking paper to roll and the logs.
Chill again for 15 minutes, then finesse the logs and roll in a combination of icing sugar and unsweetened cocoa. Chill overnight uncovered.
Transfer to an airtight container, keep chilled.
To serve, slice carefully with a hot, dry, serrated edged kife.