Recipes
Recipes with my own touch
Servings
1 roll
Ingredients
100g 70% cocoa chocolate callets
70g icing sugar
50g unsalted butter, at room temperature
3 egg yolks
50g rum
200g shortbread biscuits, broken into 5mm pieces
125g nuts (I used pecans, walnuts and almonds), roughly chopped
Chocolate & rum salami
It's felt like death by chocolate in our house recently! Four-layered chocolate cake with chocolate buttercream, double chocolate brownies, homemade "Ragusa" and chocolate salami have all featured in the kitchen this week! This chocolate salami is very quick and can be made in advance and pulled out of the fridge like a virtual rabbit in a hat to serve with coffee after a meal. You can reduce the rum, or even substitute it with Malibu for a slight coconutty flavour. Let me know what you think.
Method
- Place the chocolate callets in a double boiler and melt over low heat.
- Add the sugar, butter and egg yolks and whisk to combine.
- Add the rum, biscuits and nuts and mix well.
- Transfer the mixture to a large sheet of baking paper and form a sausage shape. Roll the sausage in baking paper and twist the ends like a Christmas cracker. Place in the fridge and turn every half an hour until it is completely firm.
- Once set, slice and serve.
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