Christmas Sweets: Chocolate Salami Recipe

Ingredients:
100 g Cocoa
200 g Butter(at room temperature or soft but not melted)
1 Egg yolk(optional)
100g Ground sugar or castor sugar
15-20 Digestive biscuits
Rum or brandy
Butter paper for rolling out the salami and some fancy ribbons if you’d like to tie the ends of the paper(gives it a nice and festive look. And makes it a great gifting idea).

Method:

In a bowl cream together butter and sugar in the proportion of 2:1. Then add two heaped tablespoons of cocoa and mix thoroughly. Taste and add more sugar, if needed. Grind the digestive biscuits to powder and add to the chocolate mixture. Next, beat the yolk and add to the bowl. 

Then add a spoonful of brandy or rum(if you don’t like to use alcohol in your food you could try using any food essence or flavouring of your choice or skip it. It’s not absolutely necessary that you use either). You can also add a few roasted and chopped nuts to your salami.

Knead all the ingredients to form a ball. If you find it breaking, add more butter. Finally, roll out the chocolate ball to form a sausage (you can make it short or long, fat or thin, one or more, however you like it) on butter paper. Cover the salami with the butter paper and store in fridge. Lasts for 15 days.

Serving:

To serve Chocolate Salami, cut  the chilled salami  into slices, like you would any meat salami, arrange on a plate or platter, and enjoy it! Excellent with glass of port or sherry. Goes well with black coffee too. Or just have it plain, whatever.

Please note:

Although I have included the quantities in the ingredients, based on my many years of experience in making chocolate salami, I suggest that you have a little extra of all ingredients at hand(except for the egg yolk as one is more than enough even if you double the quantities of other ingredients in the recipe).

Secondly, keep tasting your mix to see what needs more adding -sugar,cocoa,butter,biscuit powder,rum/brandy? I use a lot of brandy in this recipe. Normally, one spoon is enough but I tend to use about 5 or 6 spoonfuls(sometimes just pouring it in, straight from the bottle). I love the taste of liquor in chocolate.