Chocolate salami

Name: Chocolate salami
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 15
Ingredients: 160 g dried cherries; 2 tbsp dark rum (oprional); 65 g salted butter; 140 g dark chocolate 70% cocoa, roughly chopped; 75 ml double cream; 125 g amaretti biscuits or cantuccini; 20 g cocoa powder; 40 g blanched hazelnuts; 40 g pistachio nut kernels; 25 g icing sugar

Martha Collison adds an elevated twist to the classic rocky road, with this playful optical illusion. Slicing into the sugared ‘salami’ reveals a mosaic of nuts, amaretti biscuits and dried fruit.

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Vegetarian

Makes15
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Pluschilling

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160g dried cherries
2 tbsp dark rum (oprional)
65g salted butter
140g dark chocolate 70% cocoa, roughly chopped
75ml double cream
125g amaretti biscuits or cantuccini
20g cocoa powder
40g blanched hazelnuts
40g pistachio nut kernels
25g icing sugar

Place the cherries into a small bowl and pour over the rum. Set aside to soak for 15 minutes.
Combine the butter and chocolate in a heatproof bowl and melt in short bursts using the microwave or set over a pan of simmering water, stirring occasionally, until smooth. Remove from the heat and stir in the cream.
Crush half the amaretti or cantuccini to a rough powder, then add to the melted chocolate with the cocoa powder and stir well. Crumble the remaining biscuits into chunks, then add to the mixture with the hazelnuts, pistachios, cherries, and remaining rum in the bowl. Stir well to combine.
Lay a sheet of baking parchment on the worktop and scoop the chocolate mixture into the centre. Arrange into a thick log shape, around 20cm long, then wrap in the parchment, twisting the paper at the ends to create a tightly compacted cylinder. Chill for at least 3 hours until solid.
Unwrap the salami, generously sift over the icing sugar and roll, using your fingers to ensure it’s completely covered. Tie the sausage with string to create an authentic salami look, then gift it whole, or cut into 15 or so slices and package separately. Best stored in the fridge for up to 1 week.

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