Hazelnut Ripple Log

• 2 cup heavy cream
• 1 tbsp cocoa powder
• 1 tbsp powdered sugar
• 1 oz roasted hazelnuts, finely chopped, plus extra to decorate
• 1 x 14 oz can pitted black cherries in syrup, drained, syrup reserved
• 1/4 cup marsala wine
• 8.75 oz chocolate cookies
• None None Dark chocolate curls, to decorate

1. Using an electric mixer, beat 3/4 cup cream with cocoa powder and half the sugar in a small bowl until soft peaks form. Stir in hazelnuts.
2. Reserve 10 cherries for garnish; chop remaining cherries finely. Stir chopped cherries into cream mixture. Stir marsala into reserved cherry syrup.
3. Working with one cookie at a time, dip into cherry syrup and spread with a heaped tablespoon of cream mixture. Sandwich with a second syrup-dipped biscuit; stand sandwich upright on a serving platter. Continue with remaining cookies to make a log. Cover; chill log for 6 hours or overnight.
4. Using an electric mixer, beat remaining cream and sugar in a small bowl until firm peaks form. Spread cream over top and sides of log. Sprinkle with chocolate curls, extra hazelnuts and reserved cherries. Cut into thick slices to serve.

heavy cream, cocoa, powdered sugar, hazelnuts, black cherries, marsala wine, chocolate cookies, chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/25646 (may not work)