Christmas is just around the corner, which means an indulgent months of cocktail parties, pre-Christmas catch ups over mulled wine, Christmas carols with mince pies, and Christmas lunches and dinners with friends and family that you won’t see on Christmas Day.
I love Christmas, I really do. My Christmas starts on the 2nd of December this year, as that is the date of my annual Elf Yourself Christmas lunch and present exchange with a few of my closest friends. We started it 4 years ago, and it’s become part of the Christmas tradition. We put on our turkey pants, play Christmas music, eat until we can’t move, and give presents. It’s always a great day – especially when we do silly things like making Elf Yourself videos and watching this epic turkey gobble video. We crack up every time.
I love being in the kitchen around Christmas, making yummy treats for my friends and family to enjoy in the build up to, and on the day of, Christmas. Baking is my specialty at Christmas time: peppermint brownies, Christmas cookies, flourless chocolate cakes, I make them all.
Well this year, I wanted to do something a bit different. Something that I’ve always been intrigued by, but never thought about making. Something that looks like it belongs at a Christmas fair or market, to be munched on with a mug of hot mulled wine, or by a roaring fire. Although, the roaring fire is usually unnecessary in Hong Kong, but the mulled wine is a certainty.
This chocolate salami will make a great addition to any Christmas spread. It would also be an equally-loved Christmas present for a chocolate lover. It looks impressive, it tastes amazing, and it’ll be a hit with everyone. Trust me.
220 grams 70% chocolate
2 eggs, beaten
6 tablespoons dark brown sugar
8 tablespoons unsalted butter
6 tablespoons slivered almonds
6 tablespoons pistachios, shells removed
115 grams Marie/Rich Tea biscuits (can use GF biscuits if needed)
- Toast the almonds and pistachios in a flat-bottomed pan over a medium heat for 5 minutes, until almonds just start to colour. Add to a large bowl and set aside.
- Place water in a saucepan over high heat and bring to boil, then reduce to simmer.
- In a heat-proof bowl, add the butter, eggs, sugar and chocolate. Place the bowl over the simmering water, creating a bain marie.
- Stir all of the ingredients as they slowly melt, for 5 – 10 minutes, until the chocolate is smooth.
- Pour the chocolate mixture into the bowl with the nuts. Stir well to incorporate nuts into the chocolate.
- Break up the biscuits into chunks, and add to the chocolate mixture. Mix well until everything is covered in chocolate.
- Cover the bowl and place the mixture in the fridge for 15 minutes to make the chocolate easier to mold.
- Pour the chocolate over a large sheet of wax paper, and shape into a log. Roll the log up tight with the wax paper, and place in the fridge for at least 2 hours.
- Every now and then, remove the salami from the fridge, and roll around to ensure it keeps it’s log shape.
- After 2 hours, remove the salami from the wax paper.
- Sprinkle icing sugar over the wax paper – use as little or as much as you like.
- Wrap the salami back in the wax paper to coat with the sugar.
- Keep the salami wrapped up until serving.
- Slice into pieces when ready to serve.