7oz dark chocolate = 1 cup
1 stick butter = 8 tablespoons
1/2 cup slivered almonds
1 box gluten free cookies, preferably shortbread
1 cup powdered sugar + 2 tablespoons for the presentation
Let the chocolate melt with a few drops of water for 1 minute in the microwave.
Add the butter for another 30 seconds.
Mix well. If necessary, add a few more seconds in the microwave.
Add the almonds, cookies broken into small pieces and sugar.
Mix delicately with a fork or spoon.
Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.
Keep in the fridge for at least 3 hours or overnight.
Remove the plastic film and dust with the remaining sugar.
Keep at room temperature for one hour, so it’s easier to slice.
You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.
Bon appétit !