Salami

🍽️ Tips • For a more intense chocolate flavour, use higher‑percentage chocolate. • For a softer salami, reduce the biscuit amount slightly. • For a festive version, add chopped nuts or dried fruit.

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Step 1

1. Melt the chocolate

Step 2

• Break the chocolate into pieces.

Step 3

• Add the butter.

Step 4

• Melt in the microwave in short intervals until fully smooth.

Step 5

• Stir well to create a silky, glossy cream. Set aside.

Step 6

2. Beat the eggs and sugar

Step 7

• In a separate bowl, combine the sugar and eggs.

Step 8

• Beat with a mixer until the mixture becomes pale and fluffy.

Step 9

3. Combine

Step 10

• Pour the melted chocolate mixture into the egg mixture.

Step 11

• Mix well until smooth and creamy.

Step 12

• Add the cocoa powder and mix again.

Step 13

Optional flavour boosters

Step 14

• Add a small splash of Port wine for aroma and depth (skip if serving to children).

Step 15

• Add a pinch of fleur de sel to enhance the chocolate flavour.

Step 16

4. Prepare the biscuits

Step 17

• Break the Maria biscuits by hand into irregular chunks.

Step 18

◦ Some big, some small — this gives the salami its signature texture.

Step 19

5. Fold everything together

Step 20

• Add the crushed biscuits to the chocolate mixture.

Step 21

• Mix until all pieces are coated and the mixture becomes thick and dense.

Step 22

6. Shape the salami

Step 23

• Lay out a sheet (or two) of aluminium foil.

Step 24

• Spoon the mixture onto the foil and shape it into a log.

Step 25

• Roll tightly in the foil, pressing to compact the mixture.

Step 26

• Twist the ends like a candy wrapper.

Step 27

7. Chill

Step 28

• Refrigerate for at least 3 hours, ideally overnight (12 hours).

Step 29

◦ This allows it to firm up properly.

Step 30

Unwrap the foil (carefully remove any bits that stick).

Step 31

• Slice into thick rounds.

Step 32

• Serve chilled.