Chocolate Coffee ‘Sausage’
  1. Crush the biscuits or cookies into coarse pieces. Roughly chop the hazelnuts and almonds and combine with the biscuits pieces.
  2. In a saucepan, combine dark chocolate, butter, heavy cream, milk, instant coffee and salt and melt over medium heat.
  3. Mix frequently until the mixture is unified. Remove from heat.
  4. Pour the chocolate blend over the biscuits and nut pieces and mix well.
  5. When the mixture is chilled, divide it in half.
  6. Using a spatula, form each half into a log over a sheet of plastic wrap.
  7. Roll up the log in the plastic and twist the ends to seal.
  8. For an even log shape, roll the log back and forth a few times on a flat surface.
  9. Move to the freezer for one hour until log is firm.
  10. Spread ground coconut onto a flat surface, remove log from plastic wrap and roll into the coconut until outside surface is well coated.
  11. When serving, let the log sit at room temperature for a few minutes before slicing. Slice into ½ inch-thick slices.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for