Chocolate "Salami"
A dessert "salami" for the holiday charcuterie board
Ingredients
- 3½ ounces good quality dark chocolate melted
- ¼ cup milk
- 7 tablespoons butter soft*
- 2 cups broken social tea biscuits
- ¼ cup sugar fine
- ¼ cup unsweetened dutch processed cocoa sifted
- 1 pinch salt
- ¼ cup finely chopped almonds optional
- 1/4 cup chopped dried fruit, like cranberries, cherries or apricots
- powdered sugar for finishing
Instructions
- If using almonds (or other nuts the toast them first before chopping). Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes or until they are slightly golden, remove immediately from the pan to a clean bowl to cool, then finely chop.
- Melt the chocolate, milk and butter until smooth, either in the microwave or bain-marie.
- Break the cookies into small pieces and place in a large bowl, add the sifted cocoa, sugar, salt, chopped nuts and dried fruit to the bowl and combine.
- Add the the melted chocolate mixture to the dry ingredients and stir to combine well. If you find the mixture too dry then add a bit more milk (warm) to bring it together.
- On a large piece of parchment paper place the mixture and roll into a log shape approximately 11-12 inches (30-31 cm) , wrap with the paper and refrigerate approximately 2-3 hours or overnight. Before serving, roll in the powdered sugar. Slice and serve. Enjoy!
Notes
If you prefer you can substitute the almonds with chopped walnuts, hazelnuts or even pistachios.
If you wish to add alcohol, then rum, brandy or an orange liqueur would be good choices. A tablespoon or two would be enough, and you would reduce the milk accordingly.
If you prefer you can use milk chocolate or a combination of both milk and dark chocolate if you prefer. Just be sure to use a good quality chocolate.
The salami should be wrapped well and kept chilled, it will keep for 3-4 days in the refrigerator.
Freeze the chocolate salami or individual slices, wrapped well in plastic wrap or foil and place in a freezer bag. It will keep for up to three months in the freezer. Be sure to leave it at room temperature for 20 minutes or so for easier slicing.