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Festive chocolate salami
Don't bring a tin of cookies to your next holiday gathering, bring this unique, deliciously nutty, and chocolatey treat to intrigue your guests.
YIELDS
8
TO
10
Ingredients
- 1/2 cup slivered almonds
- 1/2 cup chopped hazelnuts, skinned
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 6oz milk chocolate
- 6oz semi-sweet chocolate
- 1/4 cup strong brewed coffee, cold
- 9oz crunchy amaretti biscuits, roughly crushed
- 1/2 cup dried cranberries
- 1 teaspoon freshly grated orange zest
- 1/4 cup powdered sugar
Directions
- Preheat oven to 350F and line a baking sheet with baking parchment.
- Spread the almonds and hazelnuts in a single layer on a baking sheet. Bake until the nuts are lightly toasted, six to eight minutes. Set aside and allow to cool completely.
- Put the butter and chocolates in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Stir in the coffee until smooth. TIP: As an extra treat for the grown-ups you can add a tablespoon or two of liqueur to your liking.
- Add the cooled, toasted nuts, crushed amaretti biscuit pieces, cranberries, and orange zest, and stir until well combined. Cover the bowl and refrigerate until firm but mouldable, about one and a half hours
- Remove from the refrigerator and divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of cling wrap. Using a spatula, form the mixture into a log, about seven inches long and two inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate both logs until firm, preferably overnight
- After chilling, remove the logs from your refrigerator and over a large piece of baking parchment liberally all over rub with the powdered sugar. Brush off any excess sugar with a pastry brush.
- Store the finished salami in your refrigerator and to serve let the log(s)sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into half-inch-thick slices and serve. Enjoy!
