Welcome to the Camp Coffee Club

Your one stop shop for delicious recipe inspiration

Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Camp Coffee and Chocolate Logs

Camp Coffee and Chocolate Logs

Sweet and nutty chocolate logs for the whole family to enjoy.

Serves: 12

Level: medium

Prep Time: 30 minutes
Cook Time: 2 hrs chilling (15 mins resting)

Ingredients...


  • 50ml Camp Coffee
  • 75g whole almonds, roughly chopped
  • 75g walnuts, roughly chopped
  • 75g unsalted butter at room temperature, cut into 1/2-inch pieces
  • 350g milk chocolate
  • 75g plain biscotti, coarsely crushed
  • ½ orange, grated zest only
  • 75g icing sugar

Method...


  1. 1. Pre-heat the oven to 180˚C / 350˚F / gas mark 4.
  2. 2. Spread the almonds and walnuts in a single layer on a baking sheet. Put the baking sheet into the oven and bake the nuts for 6 minutes or until lightly toasted. Leave to cool.
  3. 3. Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of slightly simmering water. Stir until the chocolate has melted and the mixture is smooth.
  4. 4. Remove the bowl from the heat and add the Camp Coffee, almonds, walnuts, biscotti pieces and orange zest to the mixture. Stir until combined.
  5. 5. Cover the bowl with cling film. Refrigerate for 1 hour or until the mixture is firm but mouldable.
  6. 6. Divide the chocolate mixture in half and place half of the mixture into the centre of some cling film.
  7. 7. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the cling film and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round.
  8. 8. Repeat with the remaining chocolate mixture. Once complete, refrigerate the logs for 1 hour or until firm.
  9. 9. Spread the icing sugar on a dinner plate. Remove the cling film from the logs, and then roll them in the sugar until coated. Leave the logs to rest at room temperature for 15 minutes.
  10. 10. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.

For more recipe inspiration and baking chat, or to share your own recipes, drop in to the Facebook Camp Coffee Club today!

Available from most major supermarkets.


For the Baker of the Week terms and conditions, please click here.