This is not a real salami, but it sure looks like one. This appeared on the BritishLarder, a website you should absolutely check out. No raw meat in this salami, and no baking! How cool is that? BritishLarder is, of course, a British website, so here's a link to a converter. You'll get the hang of it, and this recipe doesn't have to be absolutely precise, as long as it holds together and tastes good. Icing sugar is powdered sugar (confectioners sugar). I like McVittie disgestive biscuits that I find in local markets, Cost Plus or British importers.
- 80g unsalted butter
- 200g bitter chocolate, 70%
- 100g icing sugar
- 150g digestive biscuits
- 40g flaked almonds
- 40g dried cranberries
- 40g pistachios
- 2 egg yolks
- 120g Port Wine
- 2ml vanilla essence
- 80g Condensed milk
- Pinch of salt
- Cocoa powder
Crush the Biscuits into small pieces, but not crumbs. Add the almonds, cranberries and pistachios and sprinkle half of the port wine over the mixture, set aside.
Put the chocolate and butter in a metal bowl, place over a pot of boiling water, allow to melt.
Once the chocolate is melted add the icing sugar, salt, egg yolks, the rest of the port wine and the condensed milk, mix well and continue cooking over the bain-marie (water bath) for a further 4 minutes to cook the eggs, stir regularly.
Add the biscuit mixture. Mix well.
Let the mixture cool for 10 - 15 minute, as it starts to thicken and it's easier to work with.
Shape in to a salami shape with a double layer of cling film. Let the salami set in the fridge.
Remove the cling film and then roll the salami in cocoa powder. Its now ready to serve and you can wrap it again in the paper and tie it with string to mimic a classic salami.
Tip: Remove the salami at least one hour before serving from the fridge.
Chocolate Salami Photo credit: The British Larder