Last summer holiday, whilst we were in Fomentera, we had dinner at a harbour-side restaurant on our last night. Chocolate salame was on the dessert menu. I absolutely loved it. I came home and recreated it. Here it is:
250 grams dark chocolate (min. 70% cocoa solids), roughly chopped
250 grams amaretti biscuits
100 grams butter
150 grams caster sugar
3 large eggs
2 tablespoons amaretto liqueur
2 tablespoons unsweetened cocoa powder
100 grams natural almonds (unskinned), roughly chopped
50 grams hazelnuts (roughly chopped)
A handful of caramelised ginger (roughly chopped)
- Melt the chocolate in a bain marie (you could also microwave it in a heavy dish)
- Bash the biscuits up into rough little pieces (but not too fine).
- Cream the butter and sugar together until smooth and light.
- Gradually add in the eggs and Amaretto.
- Sieve the cocoa powder and add to the melted chocolate.
- Mix all the ingredients together. Make sure everything is covered with chocolate.
- Cover with cling film and chill in the fridge for 20-30 minutes until the mixture feels like dough (but not too long, because it will solidify in the bowl!)
- Shape the mixture into salame and bind tightly with cling film. Chill overnight.
- You could dust with icing sugar if you wish.
- Keep refrigerated.