Nuts, Turkish delight, coconut and nuts make this a Christmas log recipe to be reckoned with. Serve over the holidays or give as a gift to someone special.
Ingredients
- 50g desiccated coconut
- 100g rose and lemon Turkish delight
- 200g white chocolate, broken up
- 75g unsalted butter
- 50g shelled pistachio nuts
- 50g hazelnuts, chopped and toasted
- 100g plain chocolate, broken up
Method
- 1. Preheat the grill to medium. Sprinkle half the coconut on a baking tray and grill for 1-2 minutes, until golden and lightly toasted. Set aside.
- 2. Halve each cube of Turkish delight and cut each half into 4 cubes. Melt the white chocolate and 50g butter in a bowl set over a pan of simmering water. Take off the heat, stir, and allow to cool. Stir in the Turkish delight, nuts and untoasted coconut.
- 3. Spoon the mixture onto a sheet of non-stick baking paper and roll into a sausage shape about 23cm long. Twist the ends of the paper to seal, then chill for at least 1 hour.
- 4. Melt the plain chocolate and the remaining butter in a bowl set over a pan of simmering water. Remove from the heat, stir, and cool slightly. Unroll the chocolate log and, using a palette knife, spread all over with the plain chocolate mixture. Stand for 5 minutes, then sprinkle with the toasted coconut. Chill for 30 minutes or until completely set. Each log gives around 14 x 1.5cm thick slices.
Chef's tip
The mixture is quite soft when wrapped in Cellophane as a gift, so secure the twisted ends well for a good shape.
Make ahead: This can be made up to 1 month in advance.