1. Melt chocolate using a double boiler or a metal bowl or saucepan that will rest on top of a bottom saucepan. Fill the bottom pan halfway with water. Place chocolate and butter in the top pan. Heat the water over medium-low heat so that the water is barely steaming. Gently stir the chocolate and butter after about 1 minute. The chocolate should melt slowly, it should feel barely warm to the touch. Stir every minute or so, until about 80 percent of the chocolate is melted, about 6 to 10 minutes. Remove top pan from the heat and stir until all the chocolate and butter have melted and the mixture is smooth. Stir in the vanilla, cookie crumbs, and almonds.
2. Put the pan in the freezer until mixture is slightly firm, about 5 minutes.
3. Spray a large sheet of plastic wrap with vegetable cooking spray. Spread the chocolate mixture evenly along one long side. Roll to form a log shape about 2 1?2 to 3 inches in diameter and 10 to 12 inches long. Place wrapped log in freezer until fully firm, at least 1 hour or overnight.
4. Remove chocolate log from freezer 2 hours before you plan to serve. Cut log into 14 slices. If desired, garnish with whipped cream and strawberries, and serve strawberry syrup on the side.
Source: Hannaford fresh Magazine, November - December 2009