Chocolate Salami
This chocolate salami, is a beloved treat that spans so many cultures with so many variations. Enjoy a slice of nostalgia with this recipe. Wrap it up in paper and gift it to your friends!
Ingredients 6
200 g unsalted butter, melted
1⁄4 cup unsweetened cocoa powder
1⁄4 tsp sea salt flakes
320 g sweetened condensed coconut milk
250 g plain tea biscuits, broken into small chunks
30 g dried raspberries, optional, for added tartness
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Method 8
Prepare The Biscuits
Break the into small chunks or rough pieces—about the size of a walnut—into a large bowl. Set aside.
Melt the Chocolate & Butter: In the microwave, melt the . You can do this in a microwave in short bursts, stirring in between. Once melted, whisk in the and until smooth and well-combined.
Add the Coconut Condensed Milk: Pour the into the melted chocolate mixture. Stir to combine until smooth and creamy.
Mix It Together
Pour the chocolate mixture over the broken and gently fold them in until all the biscuit pieces are evenly coated with the chocolate.
Add Freeze-Dried Raspberries (Optional): If using freeze-dried raspberries, add them to the mixture now and gently fold them in for a pop of tartness.
Shape The Log
Lay out a piece of Glad wrap or baking paper on a flat surface (about 30x30cm in size). Spoon two large scoops of the biscuit-chocolate mixture into the center of the paper. Using the paper, gently roll the mixture into a log shape (about 6cm in diameter), then fold the edges of the wrap or paper around the log to seal it.
Chill Then Serve
Freeze the cake for at least 30 minutes to 1 hour, or preferably overnight, to allow it to firm up.
Once chilled and set, remove the cake from the freezer and slice it into thick pieces. Once sliced, you can peel the wrap/paper from the edge and enjoy!
Estelle Rose Rehayem's tips
For a smoother texture, ensure the butter is fully melted and the cocoa powder is well incorporated. You can also experiment with different types of biscuits for varied textures and flavours.
