Okay gang, here is a no bake baking recipe that makes the most amazing choccy gift for folks at Christmas time. Let’s face it, most of us love chocolate and Christmas wouldn’t be the same without it. So try my chocolate salami for a choccy treat that is a wee bit different.
What’s in it?
Chocolate Salami, is really just the richest of truffle thingies all rolled up like a salami for you to cut into nice little rings and guzzle with a nice cuppa. I’ve made mine spicy by using Ginger Nut biscuits and adding dried chili flakes. You could just use digestive biscuits (Graham crackers) or shortbread and omit the chili for a calmer flavour.
Enjoy!
Karon x
Chocolate Salami
Prep time
Total time
Ingredients
- 200g/7oz of a mixture of milk and plain chocolate
- 125g/4oz unsalted butter
- 100g/3½oz (10 biscuits) GingerNut biscuits - you can use any biscuit here but I like the spiciness of Ginger Nuts
- 100g/3½oz mixed dried fruit
- 2 tablespoons flaked almonds
- ½ teaspoon dried chili flakes (optional but fab)
- Icing sugar to dust
Instructions
- Use the double boiler method (bowl over pan of bubbling water) to melt the chocolate and butter. This works quicker if you chop both up first into small pieces.
- While this is melting put the biscuits in a plastic bag and bash with a rolling pin. This is far more satisfying than using a food processor and give you nice little chunks which is what you want here.
- Once the chocolate and butter have melted and you've stirred them together, take the bowl off the heat and tip in the crushed biscuits, dried fruit, flaked almonds and chilli.
- Put the bowl in the fridge to chill for 2 hours and then scoop it out and put half the mixture on some clingfilm and roll into salami shape.
- Roll in the cling film and twist both ends so it is really tight. Do the same with the rest of the mixture in another salami roll shape.
- Chill in the fridge overnight to set completely.
- Use the double boiler method (bowl over pan of bubbling water) to melt the chocolate and butter. This works quicker if you chop both up first into small pieces.
- While this is melting put the biscuits in a plastic bag and bash with a rolling pin. This is far more satisfying than using a food processor and give you nice little chunks which is what you want here.
- Once the chocolate and butter have melted and you've stirred them together, take the bowl off the heat and tip in the crushed biscuits, dried fruit, flaked almonds and chilli.
- Put the bowl in the fridge to chill for 2 hours and then scoop it out and put half the mixture on some clingfilm and roll into salami shape. Roll in the cling film and twist both ends so it is really tight. Do the same with the rest of the mixture in another salami roll shape.
- Chill in the fridge overnight to set completely.
- Unroll the clingfilm and rub icing sugar all over the salami to look like the real thing and then wrap in baking parchment and tie either end with string.
- This will keep in the fridge for up to 2 weeks and the freezer for 2 months.
OMGosh – this is great! I swear, you are my “go-to-gal” when I need something clever and yummy. I will be making these for my family, they will love them! I made the cranberry curd on Sunday, cannot leave it alone – gave away one jar and now I’m very sad I did! I will be making more of it – so, so good! And I hope you don’t mind if I repost about it – I’ll of course send my readers your way – it’s just so dang good! Thanks a million times over! xo, Nan
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