Says Junction Tavern owner Jacky Kitching: ‘Our Head Chef Jimmy Tirinzoni is Italian. This is his easy-to-make, ‘no-cook’ recipe for a chocolate ‘salami’. You can see the biscuit & dried fruit & nuts when sliced – and yes, it does look like a slice of salami. Delicious served alongside a panna cotta or poached pear, or with some vanilla ice cream. Very Christmassy and a cheeky talking point to serve to your family & friends over the festive season.’
80g unsalted butter
200g bitter chocolate 70% cocoa
2 egg yolks, beaten
100g icing sugar
2ml vanilla essence
80g condensed milk
100ml port
pinch of salt
200g digestive biscuits, roughly crumbled into small pieces
80g flaked almonds
80g dried cranberries
80g pistachios
cocoa powder for dusting
Sit a large heatproof mixing bowl over a pan of barely simmering water. Melt the butter & bitter chocolate in the bowl & mix to combine. Remove from the heat when smooth & allow to cool slightly.
Add the beaten eggs, icing sugar, vanilla essence, condensed milk, port & a pinch of salt. Stir to combine. Fold in the crumbled digestives, almonds, cranberries & pistachios. Stir gently to combine. The mixture will be quite thick.
Take a long sheet of parchment paper & lay it out flat on the work surface. Dust with cocoa powder (this will help prevent the mixture from sticking to the paper).
Mould the mixture into a long fat sausage shape about 2.5” in diameter and roll up in the paper. Twist the ends of the paper up like a sweetie wrapper.Wrap the parchment sausage tightly in clingflm & leave in the fridge for about 3-4 hours until set.
When ready to serve, unwrap the paper & clingfilm from one end & slice the sausage into 1cm slices.
Note: contains raw egg. Will keep in the fridge for up to one week.
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