Chocolate Salami

Happy belated New Year everyone!

 

I’m back from a lovely holiday with the family in Echuca.  We stayed a few days on Nan’s farm then a few days camping with Grandma.  The kids had an absolute blast!  It was also a week without my Thermomix and somehow I survived.  But it’s a new year and there’s plenty of recipes to catch up on.

Chocolate Salami as part of our Christmas Gift Hamper

I’d best start with our favourite from the Christmas Gift Hamper... Chocolate Salami!  This rich chocolatey treat is popular in many parts of the northern hemisphere for Christmas but is rarely heard of in our great southern land – until now!   I combined a few recipes variations and added the traditional Christmas ingredients of pistachios and cranberries.  I used a little Tokay as the liqueur (and a small glass for me for quality assurance) so it’s really an adult only treat. 

I also doubled the recipe below and used half gingernut biscuits and half scotch finger which added extra depth of flavour.  The double mix made 6 good sized salamis so with 5 hampers we were lucky to keep one to enjoy in the new year.  There are many versions of this recipe but this one is based on a Nigella Lawson version with a few tweaks.

So whether you’re making it for a gift, a special occasion or just a treat for yourself I guarantee you’ll enjoy it.

Chocolate mix poured over biscuits and nuts

Chocolate Salami

50g almonds

50g hazelnuts

50g pistachios

80g dried cranberries

2 tbls liqueur ( I used Tokay but Amaretto or Port would be nice too)

250g sweet biscuits ( I used half gingernut and half scotch finger)

80g unsalted butter

250g dark quality chocolate

150g icing sugar (milled in Thermomix)

2 egg yolks

80g condensed milk

1 tsp vanilla

30g quality cocoa powder

·         Roughly chop nuts (can be done in TM for a 1-2 seconds on speed 4 but I preferred by hand) and cranberries and add to a large bowl and sprinkle liqueur over

·         Place biscuits in a plastic bag and crush with a rolling pin into small pieces then add to bowl

·         Melt the butter for 2 minutes at 50° on speed 2

·         Add the chocolate and melt for 3 minutes at 50° on speed 2.

·         Add the egg, icing sugar, condensed milk, and vanilla and set the timer for 6 minutes at 50° on speed 2

·         Let the mixture cool for 10-15 minutes then stir through the biscuit and nut mixture

·         Place about 1/3^rd mixture on cling wrap and mould into a salami shape, twisting ends to keep it firm.  Use a sushi mat to further roll for extra firmness and to give a lovely texture

·         Let the chocolate salami set in the fridge for at least 4 hours

·         Remove the cling wrap and then roll the salami in cocoa powder

·         Rewrap the salami in baking paper and tie with string for a gorgeous gift

The Chocolate Salami should be stored in the fridge, lasts for several weeks  and the flavour improves with time.  It’s a great talking point when served on a board with knife for people to slice.  Just try stopping at one piece!