This Christmas treat may have originated in Italy, but it seems every country in Europe has their own variation. While the version I made is slightly adapted from a Nigella Lawson recipe, I went with a different preparation method for one of the stages because I didn’t want to use raw eggs. It worked a treat! You can serve this already sliced, or on a board with a knife for guests to help themselves.
I made three salami out of this recipe, about 4cm across and 35cm long.
200g Marie biscuits
100g slivered almonds
250g good-quality dark chocolate, roughly broken
100g unsalted butter, room temperature
2 tbsp Cointreau or Grand Marnier
3 large eggs
2 tbsp cocoa powder
confectioner’s (powdered/icing) sugar to decorate
In a large bowl, crush the biscuits into small pieces (1 – 2cm), then stir through the slivered almonds. Set aside.
Place the chocolate in a bowl over a saucepan containing about 2cm of simmering water (without the bowl touching the water) and stir until melted. Set aside.
In a medium saucepan, melt the butter. Add the sugar and the Cointreau and stir until the sugar dissolved. Over low heat, whisk in the eggs one at a time until completely combined (don’t stop whisking at any point, or you’ll get scrambled eggs). Add the melted chocolate then the cocoa, whisking constantly until the mixture is smooth.
Pour the chocolate mixture over the broken biscuits and stir well, breaking up any remaining large pieces of biscuit.
Refrigerate the mixture for 20 – 30 minutes.
When firmed a little, tip the mixture out onto a large piece of plastic wrap. Use your hands to roughly shape into a log, then roll up in the plastic and roll this back and forth on the bench until smooth and salame-shaped.
Refrigerate the salame for at least a few hours or overnight, until firm.
Unwrap salame from plastic and place on a sheet of parchment. Rub all over with confectioner’s sugar, then roll up the parchment and twist the ends closed.
Refrigerate again, until ready to serve.