Chocolate Salami


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  • (Makes 2 logs about 20cm in length)
  • 100g gingerbread biscuits roughly broken (I used offcuts from the gingerbread houses)
  • 60g  dried figs, sliced
  • 20ml brandy, rum or marsala
  • 40g lightly roasted hazelnuts
  • 50g pistachios
  • 40g slivered almonds lightly toasted
  • 300g 70% dark chocolate, melted
  • 120ml cream
  • 40g glace ginger, cut into small dice


Soak the figs in alcohol and set aside for 1 hour. Heat the cream and combine with the melted chocolate and then add the remaining ingredients. Cut 2 pieces of baking paper and divide the mix in half and place along  each piece of paper and roll into a log. Twist the ends to compress the mix into a tight sausage. Place in the fridge to set. To serve, as is or if you like truss with cooking string and dust with icing sugar. Serve with  coffee or tea, after dinner  or  with a glass of port