Ingredients
- 1/2 cup slivered almonds (2 1/2 ounces)
- 1/2 cup chopped walnuts (2 1/2 ounces)
- Two 5 inch long plain biscotti, coarsely crushed
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
- One 12-ounce bag semisweet chocolate chips, such as Ghirardelli
- 1/4 cup brewed coffee
- 1 teaspoon grated orange zest (about 1/2 medium orange)
- 1/2 cup confectioners' sugar
Directions
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By boxedinsong11
on May 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
All I can say is WOW ! SO easy to put together for such a yummy dessert . It's almost like fudge but so much more easier to make. I omitted the orange zest since I'm not a big fan of orange and chocolate together and it still was amazing ! We ate one log and I froze the other one , which is a very convenient feature of this recipe. A definite keeper in my recipe box and I will be making it often !!
By sjhunter1
Austin, Texas
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very easy to make & a delicious decadent result. I switched up the items I put into the log - Giada said to use whatever you liked - so I used dried cherries, pistachio nuts & graham cracker chunks - it came out great! Used the zest of an entire orange & it was still subtle. I took it to a party & everyone loved it & asked for the recipe. I substituted the coffee for cream, as I don't like coffee chocolate.
By liseetsa
on March 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Never thought of litle balls! My son is allergic to peanuts so we cannot use biscotti, which is usually processed in a facility with peanuts. So we just used extra treenuts--pistachios and almonds. The aftertaste of salt takes it to another level. On our food allergy fb page--Peanut Anaphylaxis Cure--I recommended to members who have treenut allergies to use pretzels. Will give them the other food allergy substitutions as well. Thank you! This is faster than the cherry pistachio tart--which we alter with a homemade shortbread cookie crust, a layer of caramel and then the chocolate pistachio mix topped with more pistachio. Two amazing recipes that allow you to substitute what you don't like (cherries or what might kill you. THANK YOU!!!
Read all 6 reviews