The fruity chocolate roll is one of Brandon's favorite desserts. He always helps with crushing the cookies, and mixing everything together. Cass is very good at crushing the cookies too, he is also very fast ( like always, everything turns into a competition in our house). I always make triple the recipe, just because is more convenient to have the rolls in the freezer for when they want something sweet. I will list the recipe with the original quantities it makes 2 small rolls or one larger.
250 g of plain sweet biscuits crushed
1 cup of bottled fruit mince ( I used the organic one with brandy flavour)
2 cups of desiccated coconut (unsweetened)
100 g of butter (unsalted)
100 g of semisweet chocolate chips
1 tbsp of cocoa sifted
1/4 cup of icing sugar sifted
1 tbsp of warm water
30 g unsalted butter(room temperature)
desiccated coconut to garnish
In a large mixing bowl combine the crushed biscuits, fruit mince and coconut.
Combine the chocolate,and butter in a double broiler, stir over barely simmering water until melted. Pour over the biscuit mixture.
With a wooden spoon stir until the mixture is well combined ( or you can use your clean hands).
On a sheet of plastic wrap. Scoop the mixture. Shape it in a log, and wrap it tightly. Tie the ends.
Place the roll(s) in the freezer for 4-6 hours or over night.
To make the icing:
Combine the sifted icing sugar and cocoa in a small bowl, add the water. Mix well. Add the softened butter and whisk until smooth.
Using a spatula spread the icing over the roll.
Sprinkle some coconut over the roll. Place the roll in the fridge for 10 to 15 minutes for the icing to harden.
Cut the roll into slices and....
Those are the biscuits that I used for the roll.