Finish off your festive meal with this Italian inspired dessert
• Marie Biscuits - 200 gms
• Butter - 6 tbsps
• Dark Chocolate - 1 1/3 cups, chopped
• Powdered sugar - 1/2 cup
• 1 Cup of Almonds and cranberry mix or 1 cup of cake mix soaked in 60ml of brandy over night
• Orange zest - 1 tsp (optional if using cake mix)
- In bowl, break the biscuits into small pieces. Do not powder them. Add the almond and cranberry mix or brandy soaked dried fruits and mix with the broken biscuits. Set aside.
- Place the butter in a stainless steel or heat proof bowl and place this bowl over a pot of simmering water (double boiler). Allow the butter to melt. Add the chopped dark chocolate and allow the chocolate to melt. Stir to mix well. Once the chocolate melts, add the powdered sugar and mix well. Turn off the heat and allow this mixture to cool a bit.
- Add the chopped biscuits and nuts mixture to the butter-chocolate mixture and mix well. Cover the bowl with plastic wrap and place in fridge for 15 min to 20 min till it lightly hardens but still mouldable.
- On the work surface, place a layer of cling film/plastic wrap. Place the chocolate biscuit mixture in the centre and shape into a long log. With the help of the cling film, shape the mixture into a log.
- Tightly wrap the log similar to a 'salami' (italian sausage) shape. Twist the ends and tie the ends in a knot. Place in the fridge for at least 3 to 4 hours or overnight.
- Once it is set, remove from fridge. Allow to sit at room temperature for 10-15 min. Unwrap the cling film and dust with powdered sugar.
- Cut into 1/2" slices and serve.
- You can use chopped walnuts or pecans.
- When preparing for kids, avoid rum soaked dried fruits and nuts.
- You can add 1 tsp instant coffee powder to the butter chocolate mixture and mix well.
- Chocolate Salami can be frozen for a few weeks. When you want to serve the salami, remove from freezer and place in fridge the earlier night.
- If you are in a hurry, place the log in the freezer for an hour or till it hard