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Chocolate Salami

Chocolate Salami

Brought to you by: Tate & Lyle Cane Sugars
4.5 2 ratings Review this recipe

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This chocolatey Italian dessert is studded with biscuits, dried fruit and nuts and then rolled into a cylinder to resemble a cured salami. Delicious served with soft fruit, as a tea-time treat or served with an after dinner sticky liqueur. Keep in the fridge until ready to slice.
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  • 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


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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