Chocolate Salami { Vegetarian friendly! } 6

November 18, 2015

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A while ago I promised to share with you “THE BEST CHOCOLATE THING!!” or some such huge claim and I hope you didn’t think I was going to break my word. Apologies this recipe has been a long time coming but I’ve had trouble with the window between making this great chocolate thing and devouring it. Let’s just say the window is, ummm, narrow.

 

Why is Chocolate Salami the best chocolate thing I have made all year? Several reasons I will henceforth list because lists are ace:

  • It is not too sweet
  • It is filled with nuts and fruit, so kids don’t tend to love it (paws off, tiger cubs)
  • It makes a portable, delicious host gift and looks The Business on a cheese board
  • It is treacherously easy to make; you don’t even have to bake it.

Plus, as a bonus, I have adapted the recipe, originally from the Little and Friday Celebrations Cookbook (which you MUST buy, it is sensational) to include pistachios and cranberries. The red + green combination makes it a great Christmas gift or addition to your Christmas dinner menu.

 

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Chocolate Salami

(makes approximately 3 x 20cm logs)

 

Ingredients:

250g Super Wine biscuits (or similar thin, plain, mildly sweet cookies)

2 eggs

1/2 cup caster sugar

110g unsalted butter

1 cup good quality cocoa

100g good quality dark (at least 60%) chocolate, chopped

1/2 cup pistachios, chopped roughly

1/2 cup mixture of crystallised ginger and cranberries, chopped roughly

3 Tablespoons of rose water

 

Method:

Process biscuits in food processor / blender until fine crumbs form

 

Put the eggs and sugar in a bowl over a saucepan of simmering water. Whisk until sugar has dissolved and mixture has thickened (stay close during this step!)

 

Add butter, 1/2 cup of cocoa and chopped chocolate and whisk for two minutes or until smooth. Remove from heat and stir in biscuit crumbs, pistachios, ginger, cranberries and rose water

 

Divide mixture into halves or thirds and turn each lot onto a sheet of cling form and shape into a log. Wrap and refrigerate overnight.

 

To serve coat with remaining 1/2 cup of cocoa. If presenting as a gift wrap in baking paper and secure with twine or ribbon. Serve in 1 – 2 cm slices. Can be served in mini patty cases if you prefer.

 

Voila! It even looks like salami, which satisfies my inner Heston Blumenthal.

 

What are your go-to foodie gifts? Which easy recipes are on your Christmas menu?

Love,

Hannah x

6 comments

1 Amanda { 11.18.15 at 2:01 am }

I love the foodie gift you gave us…peppermint bark!! Delicious. I often think about it at Christmas time and of you. xo

2 Hannah Tunnicliffe { 11.18.15 at 7:04 pm }

P-bark will get a run this year again, Amanda? Ain’t it yum? Though the quantities I have to make have become slightly insane…?! X

3 Ria Voros { 11.19.15 at 4:48 am }

Well, that’s going on the list!

4 Hannah { 11.20.15 at 6:53 am }

Such a cinch to make, Ria, highly recommend! x

5 Kendall { 11.23.15 at 5:51 pm }

choco salami and bark are both amazing. Chrissie day dessert? wink wink

6 Hannah Tunnicliffe { 11.23.15 at 8:52 pm }

Could be, Ken. I think our general approach / theme should be ‘Too Much!’ and ‘Feast!’ and ‘Can’t Fit My Pants!’ … What do you reckon?

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