A few weeks ago, my friend Bonny told me about this this famous “chocolate salami” recipe. Chocolate Salami? That sounds a bit weird, I thought. Nevertheless, she went onto explain how it was made and how she divides the mixture into smaller batches and then gives it away as a hostess gift or a fun foodie gift for Christmas (and other celebrations too!) and it piqued my interest. I summoned the recipe from her and got to work straight away. The result is the pictures you see below. But more than that, the taste people, the taste! Chocolate plus almonds plus coffee but orange zest. Ridiculously yummo! Or Bombdiggy as Bonny would say!
As mentioned, the recipe can easily be divided into 4 or even 6 parts so you can make quite a few smaller Chocolate Salamis and give them away as gifts. Hooorah rah!!
24 shortbread biscuits (eg. Eet Sum Mor – there are 17 biscuits in a box so you will need to buy 2 boxes)
350g dark cooking chocolate
4 Tablespoons Amaretto liqueur or Espresso (I used Espresso for mine and it worked out great) (Or you could just make a really strong cup of coffee and then use 4 tablespoons from it)
2 egg yolks
1/2 cup almond flakes
4 tablespoons ground almonds (i just ground some almond flakes in my mortar and pestle)
1 teaspoon orange zest
- Crush the biscuits until they resemble medium to large crumbs.
- Place the chocolate in the top of a double boiler with gently simmering water (or just create a makeshift one like I do using two pots – hot water in the bottom pot and place the smaller pot on top).
- Add half the butter and all the espresso or liqueur. Allow the chocolate to melt and the mixture to go smooth.
- Once melted, take the pot off the heat and allow to cool for two minutes.
- Add the eggs and mix through gently.
- Now add the rest of the butter.
- Add the almonds, crushed biscuits and orange zest and mix until everything is well combined.
- Place the pot / bowl in the fridge for approximately 2 hours so that the mixture can thicken.
- Take the chocolate mixture out the fridge and on a sheet of baking paper (wax side up), shape the chocolate into a sausage shape.
- Wrap the chocolate in the paper and then fasten the ends by twisting the paper (just like sweets are wrapped).
- Place in the freezer for at least 1-2 hours.
- To serve, unwrap the “salami”, allow it to stand for 30 minutes or so and then