Chocolate Salami Recipe

by Barry Lewis

Prep time
20 mins
Cook time
20 mins

Ingredients

 

250g Dark Chocolate

200g Amaretti Biscuits, bashed

100g caster sugar

150g unsalted Butter

1tsp vanilla extract

2tbsp cocoa powder

200g glace cherries, chopped

80g Pecan Nuts

80g Chopped Hazelnuts

80g Pistachios, shelled

50g Butter

2tbsp Golden Syrup

Icing Sugar to dust

This chocolate salami was a big hit for me in the Portugese videos that I did, including this Portugese taste test … it’s quite a dense, firm but also soft?! … stick with me, no bake chocolate sausage effectively! When sliced in the middle the filling of nuts and biscuits are designed to look like a salami, the dusting of the icing sugar at the end really does add to that effect I think!

First up melt the chocolate in a bowl over a pan of simmering water and allow to cool. Meanwhile bash up the biscuits in a large sealable bag and also pour all the nuts into another bag and bash away also.

Cream together the butter and the sugar until well combined, light and fluffy. Then pour this mixture into the chocolate and also add in the cocoa powder and vanilla extract (you can add amaretto alcohol if you wish instead of the extract).

Over the pan of simmering water in another bowl melt the small 50g of butter and the golden syrup, stir to break this down and make a smooth syrup. Pour this into the bowl too.

Next pour in the bashed amaretti biscuits, cherries and nuts and really mix well to ensure it is all fully coated in the chocolate mixture. To help make it more mouldable stick this in the fridge for 20 minutes.

Line some cling film on a board and spoon the mixture into the centre in a large heaped strip. Use the cling film (the video shows this well) to mould it into a sausage shape, tying a know in each end. Sit it in another piece of cling film and roll again, place in the fridge for twenty minutes to firm up, then take out and roll again, fridge until well set, re-shaping if you wish to as it sets to ensure it stays like a cylinder.

Remove the set log from the fridge and place onto a chopping board dusted with icing sugar, sprinkle well over the top to coat also and then serve slived into 1 inch thick wedges that look just like a salami! Delicious!

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