I know what you’re thinking, it sounds weird, but the only the reason this is called a salami is because it looks a bit like until it’s sliced.
These are traditional in Italy and Portugal around Christmas , and are usually filled with delicious festive ingredients like fruit, nuts, cookies, and booze. I had looked at different recipes, but ended up just adding the ingredients that I like.
This is seriously rich, so a thin slice with a cup of coffee is heaven. Its also great with ice cream if you want a lighter dessert at Christmas. This will live in the fridge for up to week, but probably won’t last that long.
250 Grams Dark Chocolate
250 Grams Ginger nuts
100 Grams Butter
150 Grams Caster sugar
100 Grams Dates
100 Grams Nuts (I used a mixture of what I had in the cupboard)
2 Tbsps Cointreau orange liqueur (optional)
Zest of 1 orange
2 Tbsps Icing Sugar (for coating the salami)
- Break the chocolate into a bowl, and melt in the microwave, or over a pot of simmering water
- In a separate bowl with an electric whisk, cream the butter and sugar together until its light and fluffy
- Add the eggs, one at a time to the butter and sugar mix. Don’t worry if this looks curdled, it will soon look OK
- Mix in the melted chocolate to the butter mixture.
- Crush the ginger snaps in a plastic bag, until they are in small bits, but not dust. Chop the nuts and dates roughly, and grate the zest of the orange
- Combine all the ingredients, and mix well, ensuring everything is well coated with the chocolate mixture
- Keep the mixture in its bowl and refrigerate for around 30 minutes until it firm’s up
- Take the mixture out of the fridge, lay a double sheet of clung film on a counter
- Empty the mixture onto the cling film and with your hands, mould into a sausage shape
- Cover with the cling film and role on the counter until its smooth
- Chill in the fridge over night (or for at least 6 hours)
- On a chopping board or plate sprinkle half the icing sugar. Sprinkle the rest of the sugar over the chocolate and pat until coated.
- I wrap mine in baking parchment and keep in the fridge, cutting myself some every time I pass the fridge