by Cate Ellink
I believe Christmas is a time of sinful decadence, so if you’re looking for decadence this Christmas, you can’t go past this wildly wicked delight.
Turkish Delight and Pistachio Chocolate Log
- 100 g Turkish Delight
- 200 g White Chocolate
- 120 g butter
- 200 g Milk Chocolate (keep separate to white chocolate)
- ½ cup pistachio nuts chopped
- ¼ cup coconut
- ¼ cup toasted coconut
Chop Turkish Delight into 1-2 cm cubes (this is the hardest bit!)
Melt white chocolate. Melt half the butter (60 g). Combine white chocolate and butter (60 g only) and stir until smooth. Add nuts, coconut and Turkish Delight.
Spoon mixture onto baking paper and roll into a sausage shape approx. 4 cm thick. Leave to set in fridge for 1 hour.
After removing the log, melt milk chocolate. Melt the other half of the butter (60g). Combine milk chocolate and butter until smooth. Brush this over the roll. You should have a chocolate cover over the white log.
Sprinkle the log with toasted coconut and refrigerate until firm.
Stand at room temperature before slicing.
From Cate Ellink comes a sun-soaked, sandy, seaside erotic novel about a tropical paradise, two athletes used to getting physical, and a sex-filled, no-strings holiday fling.