I like the idea of something a little bit different but still chocolatey for Easter. I think this chocolate salami hits the mark. Although is seems a bit gimmicky, chocolate salami is a real thing in parts of Europe, particularly in Portugal and Italy and various other forms of no-bake chocolate cakes exist in many other places. It’s quite versatile, in that you can change the nuts and things that you add to the mixture, although I think the broken biscuits are a must. I use these oatmeal and malt biscuits but digestive biscuits work just as well if you want to skip the step of making your own. Many versions of the recipe include some alcohol but this one doesn’t. Instead I’ve added some tahini which gives it an interesting, nutty flavour.
Whilst it’s good to eat at any time really, I like a slice after dinner with a little glass of something alcoholic.
This recipe makes quite a generous large salami, so you could easily make it into two smaller ones and give one away as a gift. You don’t need to do the whole thing with the string but it’s quite simple and looks effective. And don’t keep it just for Easter, it’s lovely at Christmas as well.
Makes 1 large or 2 smaller salami
250g dark chocolate
150g caster sugar
2 tablespoons tahini
2 tablespoons cocoa powder
250g oatmeal & malt or digestive biscuits, broken into pieces
75g chopped figs
15g puffed rice
icing sugar for rolling
Melt the chocolate in a bowl in the microwave or over a bowl of water on the stove. Set aside to cool slightly.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs on at a time, waiting until the egg is fully mixed in before adding the next one. Add the cooled, melted chocolate, tahini and cocoa powder and mix well.
Fold through the remaining ingredients.
Put the mixture into the fridge for 20 minutes or so. You want to cool it enough to make it easy to shape, but not enough so that it sets.
Remove the mixture from the fridge and tip it from the bowl onto a piece of cling wrap. You can use all of the mixture in one log, or split in in two to make two smaller salami. Roll until you have a salami shape and wrap tightly in the cling wrap. Refrigerate overnight.
Remove the salami from the fridge and from the cling wrap. Dust icing sugar onto the bench top or on a piece of baking paper and roll the salami in it to coat the outside. At this stage you can use string to decorate the salami or just wrap into a piece of baking paper with the ends twisted.