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Choc, Cranberry & Pistachio Log

Prep Time: 10 mins + chilling
Cook Time: 5 mins
Serves: 12 persons

Ingredients:
• 250g Woolworths free from gluten arrowroot biscuits
• 1/2 cup pistachio kernels, lightly toasted
• 1/2 cup dried cranberries
• 400g Woolworths dark chocolate drops
• 1 cup fresh cream
• 50g unsalted butter, softened, cut into 1cm cubes
• 1 1/2 tbs icing sugar mixture

Method:
1. Place biscuits in a resealable bag. Using a rolling pin, smash biscuits until small chunks form. Transfer to a medium bowl. Coarsely chop pistachios and cranberries. Add to biscuits and stir to combine.
2. Place chocolate and cream in a microwave-safe bowl. Microwave on high for 2-2 ½ minutes, stirring with a metal spoon every 30 seconds, or until melted. Stir in butter until melted and glossy. Pour chocolate mixture over biscuit mixture and fold until combined.
3. Place 2 x 50cm sheets of baking paper on a clean work surface. Divide mixture evenly between sheets and shape each into a log. Using the paper as a guide, roll into logs approximately 24cm long. Twist both ends to secure. Chill for 4 hours or until set.
4. When ready to serve, unwrap logs and dust with icing sugar, rolling back and forth to coat. Cut into 1cm-thick slices. Serve.