White chocolate layer
- 2 ¼ cup crushed butter milk biscuits (1 ½ cup for dark chocolate layer)
- ½ cup white chocolate
- 4 tsp double cream
- 1 1/2 tbsp butter
- 1/2 tsp vanilla extract
- ¼ cup shredded coconut
- 2/3 cup dark chocolate
- 3 tbsp double cream
- 1/2 stick butter
- 1 tsp vanilla extract
- ½ cups glazed cherries, finely chopped
- 1/4 tsp salt
- 3 tbsp icing sugar
White chocolate layer
- Crush the biscuits with a rolling pin, leaving some small chunks as well as crumbs. Divide into ¾ cups for the white chocolate middle, and 1 ½ cup for the dark chocolate layer, then put to one side
- Put the white chocolate, cream and butter into a large glass bowl set over simmering water. Make sure the bowl isn’t touching the water. Once melted, take the bowl off the heat and stir everything together well. Add the ¾ cups crushed biscuits, vanilla extract and shredded coconut and mix together, then let the mixture cool for 10-15 minutes until it has cooled and started to firm up.
- Lay a sheet of cling film on your worktop and spoon the cooled mixture in a line in the middle. Spread out into a line 8 inches long, then fold the cling film tightly over it and wrap up to create a sausage, twisting the ends to secure it. Put it into the freezer for 1 hour while you make the dark chocolate layer.
- Put the dark chocolate, milk and butter into a large glass bowl set over simmering water. Make sure the bowl isn’t touching the water. Once melted, take the bowl off the heat and stir everything together well. Add the 1 ½ cup crushed biscuits, vanilla extract and chopped glazed cherries and mix together, then let the mixture cool for 10-15 minutes until it has cooled and started to firm up.
- Lay another sheet of cling film on your worktop. Spread the mixture out into a rectangle, 9 x 5 inches. Take the white chocolate sausage out of the freezer and remove the cling film, then place the sausage at the bottom of the dark chocolate mixture. Carefully lift the bottom edge of the cling film and use it to roll upwards to encase the white sausage in the dark chocolate mixture. Carefully seal the edge and use your fingers to seal dark chocolate mixture at each end. Carry on rolling the cling film and twist each end to secure it. Shape it in your hands so it is a smooth sausage shape, then chill in the fridge for 3 hours or until completely firm.
- Serve on an antipasti board with small dishes of glazed cherries and sugared almonds//bread and wine.