When I lived in Italy one of my favourite things to make, not just for Christmas but throughout the year, was a chocolate salami.
I guess you could compare it to our rice krispie cakes in that they are easy to make, the kids can help and everyone loves them. The original recipe is chocolate, biscuits and raw eggs but I’ve found a way of eliminating the raw eggs and also over the years, have tried to add extra ingredients to make them more interesting. I’ve tried dried apricots, raisins, sultanas and lots of different nuts too.
The adult version also has 3 tbsp brandy which have been omitted here as I wanted the children to be able to eat it too. The brandy can also be substituted with port, rum or your favourite tipple. Baileys? Mmmmm.
They are the perfect afternoon treat with milk, or naughty but nice in front of the television when the kids are all in bed. In fact thinking about it you cold even substitute the biscuits for rice krispies.
- 150g unsalted butter
- 400g chocolate - I used a mixture of dark and milk
- 200g dry biscuits - I used Nice
- 50g pistacchios
- 75g dried cherry and cranberry mix
- 25g silver pearls
- Break the chocolate into small pieces, place in a glass bowl and add the butter. Set over a pan of simmering water, gently stir until it melts and is smooth.
- Remove from heat and stir in all the other ingredients mixing well.
- Cover and chill for 1 hour until firm and pliable.
- Divide the chocolate mixture into two, place each half in the centre of a large piece of clingfilm.
- Fold the clingfilm over the mixture and mould the chocolate mixture into a salami shape about 5cm thick.
- Roll up the salami in the clingfilm and twist the ends to seal it. roll on the work surface to make sure the sausage is evenly round and chill for an hour until firm.
- You can roll the sausage in icing sugar for a more salami like effect and tie with string too, mine never makes that stage as once out of the fridge it starts to be eaten.
- To serve slice into 1 cm rounds with a sharp knife.
- Can be made and frozen, defrost overnight.