The first time I tasted salami, I was in awe. I just had to find out more on how to make my own and share that with you today! Would love to know what you think! The recipe below makes enough to serve 8 to 12 people.
- 24 Petit Beurre biscuits
- 350g Dark chocolate broken into squares (it must be dark chocolate not milk chocolate)
- 225g Butter (softened)
- 2 Tablespoons Amarula or Amaretto
- 2 Egg Yolks
- 50g Flaked Almonds
- 25g Ground Almonds
- Place biscuits in a food processor and coarsely crush them.
- Put chocolate in a glass bowl with half of the softened butter.
- Melt chocolate in the microwave – 30 seconds then stir mixture, 30 seconds then stir (until the mixture is 80% melted) DO NOT OVER COOK THE CHOCOLATE [should you wish to melt the chocolate on the stove, place the glass bowl over a small pot of simmering water and continuously stir until the chocolate is 80% melted).
- Add the remaining butter and liqueur to the mixture.
- Melt mixture in the microwave for a further 30 seconds – mix well.
- Add the egg yolks one at a time mixing well between each one.
- Gradually add the biscuits to the chocolate mixture (leave a handful of biscuits out).
- Add the flaked almonds and mix well.
- Put the mixture in the fridge and leave for 45 minutes – 1 hour allowing the mixture to stiffen.
- Finely process the remaining biscuits and ground almonds in a bowl.
- Tip chocolate mixture onto grease proof paper and shape the mixture like a sausage (similar to a salami size and shape). Wrap the whole piece in paper and put in the freezer until it is solid (approximately 4 hours).
- To serve unwrap the roll and spread ground biscuits and nuts on a flat surface – roll the salami in the nutty mixture covering the outside with the biscuit/nut mixture transfer the roll to a board and leave for 1/2 hour prior to serving.
Enjoy with a cup of espresso or coffee! If you are very brave and not yet ‘sweet’ enough, try it with our guilt-free hot chocolate.
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