Chocolate Salami
Delicious dark & white chocolate salami variations. This recipe is for 2 coloured salamis. Obviously you can do them in one colour only if preferred.
Ingredients:
280g Lamb Brand Dark
280g Lamb Brand Dark
90g Unsalted Butter (melted)
2tbsp Milk
2tbsp Liquor (whiskey or brandy)
1/2tsp Ground Cinnamon
1tsp Vanilla Essence
100g Lamb Brand Raw Pistachios
100g Mighty Nuts Roasted Hazelnuts
100g Crushed Cookies/Biscuits
50g Mighty Nuts Cranberry
20g Lamb Brand Dusting Sugar
Method:
Toast the pistachios in a skillet until they are nicely coloured and fragrant. You can also do this step in the oven.
Add the roasted hazelnuts for the last couple of minutes to bring out the aromas.
Let them cool off then coarsely chop them.
Place the chocolate (unopened in their packaging) in a bowl of hot water (not boiling) so they will melt.
In a large bowl, crush the biscuits leaving some big chunks. Then add the nuts, cranberries, and ground cinnamon.
Melt the butter, and add the milk to it.
Add them to the bowl followed by the liquor and vanilla essence.
Mix everything well, then divide into two equal parts into two separate bowls.
Add the white chocolate to one, and the dark chocolate to the other bowl.
Mix them well, then place them on a piece of baking paper.
Roll them into a salami shape pressing firmly to remove any hollow parts.
Twist the edges to keep the shape then refrigerate for at least 4 hours to hold the shape.
Place the dusting sugar in a dish and coat the salamis with the sugar. This will help them be less sticky.
To go the extra step, you can tie them in string to give them the authentic salami look.
Keep them refrigerated until ready to serve.
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