Cranberry and Amaretto chocolate salami
Louise Robinson's chocolate salami recipe is packed with festive dried cranberries, Amaeretto, almonds and pistachios. These make fabulous edible gifts, or delicious post-Christmas dinner petit fours.
Ingredients
- 125g of dried cranberries , sweetened
- 2 tbsp of Amaretto
- 150g of blanched almonds , whole
- 50g of pistachio nut
- 220g of dark chocolate , good quality 70% cocoa solids, roughly chopped
- 75g of unsalted butter
- 75g of caster sugar
- 25g of soft light brown sugar
- 1 large egg
- 1 large egg yolk
- 175g of amaretti biscuits
- 2 tbsp of icing sugar
Method
1
Place the dried cranberries in a bowl and add the Amaretto liquor. Stir and leave to one side
2
Spread the almonds and pistachios on a baking sheet and toast for 5–8 minutes until lightly toasted (keep an eye on them as they can burn easily). Remove from the oven and as soon as they are cool and roughly chop the nuts in half
3
Place the chopped chocolate and butter in a large heatproof bowl and place on top of a pan of gently simmering water. It is essential that the bottom of the bowl does not touch the water, otherwise the chocolate may seize. Stir until the chocolate and butter have melted and are smooth
4
Meanwhile, using another bowl, lightly whisk together the caster sugar, soft brown sugar, the whole egg and yolk until combined
5
Add the mixture to the melted chocolate. Continue to cook over the gently simmering water, stirring continually until the mixture is hot to the touch and the eggs are cooked, which will take about 5 minutes. The chocolate mixture should now be silky and smooth
6
Crush the amaretti biscuits slightly into a few pieces. The easiest way to do this is by placing them in a clean freezer bag and giving them a quick bash with a rolling pin
7
Tip into the chocolate mixture along with the Amaretto-soaked cranberries and the nuts. Stir the mixture gently to combine thoroughly and leave to cool
8
Lay out 2 large sheets of non-stick baking paper and halve the mixture evenly between the 2 sheets. Using the paper, roll into a sausage shape and twist each end. Refrigerate for at least 4–6 hours
9
Unwrap the salami and dust with icing sugar to coat. Then you can either wrap the salami in a clean sheet of baking paper and tie with festive string to give as gifts, or serve cut into slices
10
The salami will keep, wrapped in paper, in the fridge for a week
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Cranberry and Amaretto chocolate salami
