- Servings : 6
- Prep Time : 3:00 h
- Cook Time : 16m
- Ready In : 3:20 h
- 70g slivered almonds
- 70g pecans, chopped
- 2 x 12cm long biscotti, coarsely crushed
- 6 tbsps butter, cut into 1cm pieces, at room temperature
- 340g chocolate chips
- 60ml brewed coffee
- 1 tsp grated orange zest
Position a rack in the centre of the oven and preheat the oven to 180°C. Spread the almonds, pecans and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
Melt the chocolate and butter in a heatproof bowl placed over a pan of simmering water. Stir until 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 mould-able, 11⁄2 to 2 hours.
Divide the chocolate mixture in half. Place half of the mixture in the centre 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.