Christmas Chocolate Salami
- 300g/10.6ozs. best quality dark chocolate (or milk or white, whatever is your favourite, I used Amedei Toscano Black 63%)
- 100g/3.5ozs butter
- 1 cup roasted, unsalted mixed nuts, chopped if large ones (I used pistachios, slivered almonds, walnuts and hazelnuts)*
- 50g shortbread cookies, crumbled
- 1/2 cup dried cranberries
- 1/4 cup glace ginger, chopped
- 1 tablespoon Frangelico or a favourite liqueur
- 1/2 cup icing/powdered sugar, sifted
- White twine
***To roast nuts, place nuts on a baking sheet and bake in a 180C/350F oven for 7-8 minutes. If you use walnuts or hazelnuts, chop them up. You can leave slivered almonds or pistachios whole. **
Step 1 - Melt the chocolate in a microwave or over a double boiler until melted. Add the butter and stir to combine until smooth. Place the chocolate and butter in a bowl and add the nuts, cookies, cranberries, ginger and liqueur. Stir to combine.
Step 2 - Refrigerate for 20-30 minutes until starting to get firm but not hard. Place a sheet of cling film on the table and spread out in a rectangular shape. Gather the edges and roll back and forth to form a sausage shape. Refrigerate until firm.
Step 3 - Once set, remove the cling film. Sieve the icing/powdered sugar on a large tray and roll the salami in this. You can also tie it up with a string for a more salami like effect. Serve in slices.