Chocolate Clementine Salami

Name: Chocolate Clementine Salami
Total time: 300 s
Yield: 20 servings
Cuisine: British
Ingredients: 200 grams chocolate; 100 grams unsalted butter; 2 egg yolks; 1 tbps cocoa powder; 1 tbsp caster sugar; zest of 2 unwaxed clementines * see note; 2 tbps dark rum or orange liqueur; 1/2 tsp sea salt flakes; 1 1/2 tsps gingerbread spice or use mulled spices (cinnamon, ginger, allspice, nutmeg, cloves); 40 g dried apricots, chopped; 20 g stem ginger, finely chopped; 20 g candied citrus peel; 60 g malted milk biscuits, broken into pieces; 60 g mixed nuts (I used macadamia, pistachio), roughly chopped; 40 g almond meal (blitzed almonds) * see note; To serve:; icing sugar

Laura @FeelBetter

Milton Keynes, England

Chocolate salami is popular in many countries and called many different things. It is known as ‘colourful dog’ in Estonia, ‘mosaic’ in Greece, ‘duchess cake’ in Cyprus and ’lazy cake’ in Lithuania. It is believed to originate from Sicily.

It is a no bake dessert and consists of broken biscuits, butter, egg yolks and sometimes dried fruit and/or nuts, wrapped in melted chocolate, rolled into a sausage shape and dusted with icing sugar to replicate the look of salami. Ingredients and flavourings vary but add what takes your fancy (or whatever you have in your pantry).

Typically made from a popular biscuit in Europe, the ‘marie’, created by the London bakery, Peek Freans, in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh, I’ve decided to plump for another good ol’ English biscuit instead, the malted milk. It was first produced by Elkes Biscuits of Uttoxeter in 1924 and is named after its malt flavouring and milk content.

Dark chocolate on its own can be too rich and intense so I’ve used 80% Belgian milk chocolate and only 20% dark chocolate. Warming spices and a tot of rum are added along with macadamia and pistachio nuts, soft dried apricots, clementine zest and candied citrus peel.

Chilled and sliced thinly, it makes a moreish after dinner chocolate. #GoldenApron23 #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Chilled and sliced thinly, it makes a moreish after dinner chocolate. #GoldenApron23 #ChristmasGift

Saved

Ingredients

5 minutes

20 servings

200 gramschocolate
100 gramsunsalted butter
2egg yolks
1tbps cocoa powder
1 tbspcaster sugar
zest of 2 unwaxed clementines * see note
2tbps dark rum or orange liqueur
1/2 tspsea salt flakes
1 1/2tsps gingerbread spice or use mulled spices (cinnamon, ginger, allspice, nutmeg, cloves)
40 gdried apricots, chopped
20 gstem ginger, finely chopped
20 gcandied citrus peel
60 gmalted milk biscuits, broken into pieces
60 gmixed nuts (I used macadamia, pistachio), roughly chopped
40 galmond meal (blitzed almonds) * see note
To serve:
icing sugar

Saved

Steps

5 minutes

1

Break the chocolate into pieces and add to a heatproof bowl with the butter. Place the bowl over a pan with boiling water on a low heat. Keep stirring until melted. Remove from the heat and whisk in the egg yolks. Add all the remaining ingredients and refrigerate until it’s firm enough to shape and not fall apart. This should take about an hour.
2

Place half of the mixture on a piece of greaseproof paper or clingfilm and roll into a ‘salami’. Repeat with the other half of the mixture to make a second salami. Tie the ends with string and refrigerate overnight. To serve, roll in icing sugar then slice into discs.
3

Notes:
Waxed fruit
If the fruit is waxed, either pour over hot water and rub the wax off with a paper towel or rub the fruit with half a lemon dipped in baking soda then rinse thoroughly.
Almond meal
Simply add raw almonds (with skin on) to a blender and blitz in short bursts until it becomes a fine. Be careful not to grind too long as will end up as almond butter.