Print Recipe

Chocolate Salami

Prep Time2 hrs 20 mins
Total Time2 hrs 20 mins

Ingredients

  • 200 g/7oz of a mixture of milk and plain chocolate
  • 125 g/4oz unsalted butter
  • 100 g/3 1/2oz 10 biscuits GingerNut biscuits - you can use any biscuit here but I like the spiciness of Ginger Nuts
  • 100 g/3 1/2oz mixed dried fruit
  • 2 tablespoons flaked almonds
  • 1/2 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.