Pecan and gingernut chocolate salami
This chocolate salami won’t stick around for long – one bite leads to another, and the rest is history. You can make this a day ahead, ready to be cut and served as a sweet treat after Christmas dinner.
20 minutes
Prep
20 minutes
Cook
5 hours +
Chilling
8
Serving size
Ingredients
90g unsalted butter, cut into 2cm cubes
100g dark chocolate, roughly chopped
130g milk chocolate, roughly chopped
30g golden syrup
1 tsp vanilla bean paste, or vanilla extract
75ml whole milk
1 tbsp espresso or strong brewed coffee
200g ginger nut biscuits, roughly chopped
100g pecans, roasted, salted and roughly chopped
15g icing sugar
Method
1. Set a heatproof bowl over a pan of gently simmering water on a medium-low heat. Add the first five ingredients and cook, stirring every now and then, until melted and combined. Remove from the heat and stir in the milk and coffee until smooth. Fold in the biscuits and nuts, then transfer to the fridge for 25 minutes, until cooled but not set.
2. Get ready a large sheet of greaseproof paper, and spoon the cooled chocolate mix on to it. Use the paper to help you roll out the chocolate into a 30cm-long x 6cm-wide log or salami shape. Twist the ends of the paper to enclose the chocolate mix, then put on a tray and refrigerate until set – about five hours. Remove from the fridge a few times during that period, and roll the salami again in its paper wrapping, so it keeps its rounded shape.
3. Sift half the icing sugar on to a large piece of greaseproof paper, then unwrap the log directly on to it. Sift the remaining sugar on top of the salami, then use your hands to rub the icing sugar all over the sides. Arrange on a wooden board, cut into slices and serve.