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- Chocolate Salami…
Chocolate Salami
Prep time:
Cook time:
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Ingredients
- 50g shelled pistachios
- 110g unsalted butter
- 150g Tate & Lyle Dark Muscovado Sugar
- 75g cocoa powder, sifted
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tbsp orange liqueur
- 225g digestive biscuits, broken into smallish pieces
- 50g pecan nuts , halved
- 110g mixed peel
- 110g dried cranberries
- 1 dusting Tate & Lyle Icing Sugar
Method
Step 1
First, rub the pistachios between your hands to remove any loose pieces of skin.
Step 2
Next, melt the butter in a pan over a low heat, add the sugar and stir to dissolve for 2-3 minutes stirring all the time until the mixture begins to bubble. Remove from the heat, stir in the cocoa until smooth, tip into a mixing bowl and leave to cool.
Step 3
Beat the eggs in a small bowl, then, to remove the thready bits, strain through a sieve set over the mixing bowl. Add the vanilla and orange liqueur and stir well, before adding the biscuits, pistachios, pecans, peel and cranberries and mix thoroughly.
Step 4
Divide in half and spoon on 2 x 45cm lengths of cling film. Roll evenly into a salami shape, about 23cm long. Twist the ends of the clingfilm to secure and chill in the fridge for 6-8 hours to firm up.
Step 5
Remove the clingfilm from the chocolate salamis, put on to a tray and lightly dust with icing sugar. Slice, arrange on a plate and serve.
Step 6
Note: this recipe contains raw eggs.
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