A chocolate charcuterie? Sort of! This rolled dessert made with chocolate, cookie chunks and a touch of ancho chili is as creative as it is delicious.
What You Need
Original recipe yields 24 servings
3 pkg. (4 oz. each) of BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) unsalted butter
1/2 tsp. ancho chile pepper powder (optional)
1 cup chopped vanilla wafers or gingersnap cookies
1/4 cup powdered sugar for garnish
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Let's Make It
Chop the chocolate and butter in chunks. Place in a bowl in a double boiler (over a pan with 1" of hot water over low heat) to let the chocolate and butter melt, stir gently occasionally.
When all the chocolate and butter have melted and you have a glossy chocolate sauce, remove from heat and add the chili powder and stir. Add the chopped cookies and mix well.
Let stand 15 min. to cool slightly.
On top of your counter place a piece of aluminum foil 18" long. Place a piece of plastic wrap 18" long on top. Place the chocolate mixture in the middle and form a roll (12 inches long and about 2 inch round) . Wrap tightly, first in plastic and then in foil.
Refrigerate 1 hour or until set.
Remove from the fridge, unwrap and roll in powdered sugar. Let stand 30-45 min. on the counter if refrigerated overnight. Cut with a serrated knife into cookies 1/4" thick.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.