Chocolate Salami

Ingredients

250 g Biscoff biscuits
125 g unsalted butter, softened
1/2 cup caster sugar
1 tsp vanilla extract
1/3 cup milk
2 Tbs cocoa powder
180 g dark chocolate, melted, cooled
80 g pistachio kernels toasted and roughly chopped
1/3 cup dried cranberries
2 Tbs desiccated coconut
2 Tbs icing sugar

Method

Roughly chop biscuits on a chopping board.

Using an electric stand mixer, beat butter, sugar and vanilla until pale and creamy. Add milk. Beat until combined. Add cocoa. Beat until combined. (Mixture may curdle.)

Add chocolate and chopped biscuits, including crumbs. Stir until coated and well combined. Stir in pistachios, dried cranberries and coconut. Chill for 20 minutes or until mixture is firm enough to roll.

Divide mixture between two large sheets of baking paper. Using the baking paper as a guide, firmly roll each portion to form a 20 cm-long smooth log. Twist ends to seal. Chill overnight or until firm.

Stand for 10 minutes, then remove and discard baking paper. Dust salami with icing sugar mixture, rubbing all over to coat. Cut into 1 cm-thick slices and serve, or wrap in fresh baking paper and tie with ribbon or twine. Store in the fridge.

Credits: Woolworths

Photo Credits: Woolworths