This week, Roy decided he wanted to create something delicious, beautiful and a little fun for a New Year party he would be attending with his family. He looked through his cookbooks for a recipe which would suit, thinking about savoury versus sweet, and just how to achieve his goal. Then, he came across mention of a recipe which is popular in Portugal and Spain, and perfect for this time of year – Salame De Chocolate (or chocolate salami). The recipe was rather vague, but he loved the idea and decided to put his own spin on it. The results were not just delicious, but really did look like salami! So this week, Roy Creates A Deliciously Festive Chocolate Salami.
You Will need:
- 250 grams of dark cooking chocolate
- 2 egg yolks
- 6 tablespoons of sugar
- 150 grams of butter
- 2 tablespoons of cocoa
- 180 to 200 gram packet of plain, sweet biscuits. Roy used Marie Biscuits/
- 100 grams of slivered almonds
- 100 grams of unsalted shelled pistachios
- 2 heaped tablespoons of chocolate hazelnut spread
- Icing sugar to roll
Method:
- Preheat the oven to 180 degrees and toast the almonds and pistachios until they are fragrant. Be careful not to burn them!
- Break the biscuits up into small pieces and set aside
- In a large saucepan, melt the butter, chocolate chips, sugar and cocoa together.
- Lightly beat the eggs. Add the eggs slowly to the butter and chocolate mix as soon as the chocolate and butter are nearly melted and stir vigorously to avoid the eggs scrambling
- Cook the mix for about 5 minutes, or until it is a smooth and glossy mix.
- Add the chocolate hazelnut spread, broken biscuits, and nuts to the chocolate mix and stir everything together
- Set the mix aside to cool slightly but make sure you don’t leave it so long that it sets hard!
- Transfer the mixture to a sheet of waxed paper and roll it up into a cylinder shape. Twist the ends of the wax paper and use rubber bands to hold the ends shut.
- Roll the entire roll on the bench until it is an even ‘salami shape’
- Allow the log to chill and firm up completely
- When the log is firm, prepare clingwrap with a good dusting of icing sugar. Transfer the roll to the clingwrap and roll in the icing sugar. This will create the white outer layer of the ‘salami’
- Roll up again firmly in the cling wrap and use kitchen twine to tie the salami up if you like, so that it looks like a real salami.
- Slice and enjoy!