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Chocolate Salami/salami di cioccolato
This sweet chocolate salami hails from Italy and is a traditional sweet treat served with coffee
Ingredients
- 200 g chocolate a mix of milk and dark chocolate
- 125 g unsalted butter
- 100 g ginger biscuits 10 biscuits GingerNut biscuits - you can use any biscuit here but I like the spiciness of Ginger Nuts
- 100 g mixed dried fruit
- 2 tbsp flaked almonds
- 1/2 tsp dried chili flakes optional but fab
- 1 tbsp whisky or other booze, optional
- 1/2 tsp 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, chilli and booze if using.
- 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 3 months.
Nutrition
Calories: 141kcalCarbohydrates: 13gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 30mgPotassium: 78mgFiber: 1gSugar: 8gVitamin A: 176IUVitamin C: 1mgCalcium: 17mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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