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Place the biscuits in a large bowl.
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Use your hands or a rolling pin to roughly crush them. You want a mix of fine crumbs and larger pea-sized pieces for texture. Set aside.
2. Make the Chocolate Mixture
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In a medium saucepan, melt the butter over low to medium heat.
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Once melted, remove the pan from the heat.
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Add the dark chocolate pieces and stir continuously until they are completely melted and the mixture is smooth.
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Return the pan to very low heat. Add the milk, powdered sugar, and cocoa powder. Stir well until everything is combined into a rich, smooth sauce. Do not let it boil.
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Remove from heat and stir in the vanilla extract (and rum/brandy, if using).
3. Combine and Shape
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Pour the warm chocolate mixture over the crushed biscuits in the bowl.
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If using, stir in the chopped nuts now.
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Use a wooden spoon or spatula to mix thoroughly until all the biscuit pieces are completely coated.
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Lay a large sheet of parchment paper (or cling film) on your counter.
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Spoon the entire mixture onto the center of the parchment paper.
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Use the paper to help you roll the mixture into a tight log shape, about 6-8 inches (15-20 cm) long.
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Twist the ends of the paper like a candy wrapper to seal and compress the log, ensuring it holds its shape.
4. Chill and Serve
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Place the wrapped log in the refrigerator for at least 3 to 4 hours, or ideally overnight, until it is completely firm.
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When ready to serve, unwrap the log.
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Optional: Dust the log with powdered sugar or cocoa powder. You can use a fork to drag light lines across the surface for a “wood grain” effect.
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Use a sharp knife to slice the log into $\frac{1}{2}$-inch (1 cm) thick slices.
Enjoy! This keeps well in an airtight container in the fridge for up to a week.
