We all know that home-made gifts are super-special at this time of year, but making truffles can be an utter faff, and the biscuits you are trying to knock up for your sister-in-law never seem to look quite as good as the ones in the recipe book… so fear Christmas no more, as we have a fabulous, easy, no fail-gift recipe right here!
Chocolate salami is not as weird as it sounds. Traditional in Portugal and Italy, it is a roll of rich dark chocolate, packed with nuts and fruit, and is perfect served with an after-dinner coffee. Packaged in baking parchment and tied with pretty ribbon, it will make a lovely little hostess gift or stocking filler; even more wonderful, it will last for two weeks in the fridge or 2 months in the freezer, so you can get ahead of the game!
Once you have acquired the ratio of chocolate to biscuit, it is easy to knock up different versions as the mix is so versatile; add a pinch of salt and chilli for a more grown-up version or perhaps use mixed dried fruit and half a teaspoon of mixed spice for a Christmas pudding flavour.
Chocolate Salami
Ingredients
- 200 g dark chocolate
- 125 g butter
- 100 g biscuits rich tea, or ginger nuts for a spicier version
- 100 g glace cherries
- 100 g walnuts
- 2 tbsp liqueur optional - dark rum or Disaronno; leave out if kids are involved
Instructions
- Place the biscuits in a ziplock bag and give them a rough pounding with a rolling pin. Some dust is fine, but leave most in chunky pieces to add texture.
- Roughly chop the glace cherries and walnuts, again leaving some bigger chunks.
- Melt the chocolate and butter in a bain marie or microwave, stirring frequently until smooth, then remove from the heat.
- Tip the other ingredients into the chocolate mix, stir to combine, then cover and chill in the fridge for at least a couple of hours (or overnight).
- Cut two or three 20cm pieces of cling film and overlap lengthways on your work surface. Spoon half the mix onto the cling film in a rough sausage shape, roll up tightly and twist both ends, then roll backwards and forwards to smooth. Repeat with the other half, then chill again until fully set.
- Unwrap the salami and rub with icing sugar to give a dusted appearance, then re-wrap in baking parchment and tie with ribbon. Slice and serve with coffee, or freeze by unwrapping the cling film, dusting in sugar and wrapping in tin foil.
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