Chocolate Salami

Ingredients

  • 250g dark chocolate
  • 100ml cream
  • 50g butter
  • 250g Scotch Finger biscuits
  • 50g shelled pistachios
  • 50g dried cranberries
  • 2 tablespoons icing sugar

Method

  1. Add the dark chocolate, cream, and butter to a large glass bowl
  2. Cover, and microwave for 1 minute. Leave for 3 minutes, then stir together until smooth and combined.
  3. Roughly crush the biscuits, and add to the bowl, along with the pistachios and cranberries; mix until combined.
  4. Spoon mixture onto a large piece of clingfilm, and shape into a log.
  5. Roll up the clingfilm, and twist the ends to seal. Refrigerate overnight.
  6. Unwrap, then roll in icing sugar; slice and serve.

Notes

Keep chilled to remain firm. Keeps for about 2 weeks, or freeze for up to 3 months. Can substitute with other plain biscuits, or customise with walnuts, cashews, seeds, dried apricots, banana chips, marshmallows, or other candy. Can slice more thinly. Can crush biscuits in a food processor, then add pistachios and cranberries to lightly chop them too.