Chocolate Salami

Unctuous chocolate, orange, and ginger deliciousness

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.

Chocolate salami before 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.

Ingredients

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 Eggs

2 Tbsps Cointreau orange liqueur (optional)

Zest of 1 orange

2 Tbsps Icing Sugar (for coating the salami)

Method

  • 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
Chocolate mix
  • 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
Roll on the counter until cylinder is 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.
Pat with Icing Sugar until the log looks like a salami
  • I wrap mine in baking parchment and keep in the fridge, cutting myself some every time I pass the fridge

Ginger and Honeycomb Tray Bake

This is a really quick and tasty tray bake, and is always a crowd pleaser.

Ginger and Honeycomb Tray Bake

It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.

Ingredients

600gm Chocolate (I use a mixture of dark and milk chocolate)

2 Tbsp. Golden syrup

50gm Butter

125gm Ginger nuts

125gm Honeycomb (I use honeycomb bars available in multipacks)

Makes 15

Method

  1. Break the chocolate into small pieces, add to the butter and golden syrup in a glass bowl placed over a pan of simmering water until melted, making sure the bowl doesn’t touch the water (you can melt this in a microwave if you prefer, I’d recommend giving the mixture blasts of 30 seconds and checking so as not to burn the chocolate)
  2. Break the honeycomb and ginger biscuits into chunks (I prefer these on the chunkier side, this works best if these pieces aren’t too fine)
  3. Line a 12cm by 12cm dish with parchment paper
  4. Add two thirds of the chocolate mix to the honeycomb and biscuits and mix well, spread this mix even in the dish lined with parchment paper
  5. Spread the rest of the chocolate mix on top and smooth out.  Allow the chocolate to set, and then cut into slices