Christmas Chocolate Salami

It’s tradition that every Christmas I find myself a decent dessert recipe to replace the dreaded Christmas Pudding, I can’t stand the stuff. This time round, being super busy at work and with the move I was feeling a bit stuck and uninspired. I noticed a few tweets flying around about Nigella doing a Chocolate Salami. After a bit of investigating I had a look at her recipes and a few others online and decided to make my own. To save you doing a Google (and having to click on a link to the Daily Fail website that has Nigella’s recipe) a Chocolate Salami is basically a massive slab of chocolate ganache, filled with nuts/fruit/biscuit that is then rolled into a log shape, dusted with icing and wrapped up in string to make it look like a real Italian sausage.

The mixture of the Salami was incredibly easy to veganise and although Nigella’s choices for the filling were vegan, I decided to use my own flavours. I ended up doing two Salami’s over the last few weeks, mostly because the first one went down so well that I didn’t get round to taking a decent photo and also because I only had around five slices and I wanted more dammit…more!

My first Salami was filled with Rich Tea biscuits, Honeycomb and Hazelnuts. My second was filled with Chocolate Dodgers as well as Rich Tea biccy’s, chopped Glace Cherries and Hazelnuts again. I will blog the measurements for my original Salami and then you can feel free to switch and change ingredients to your liking.

Chocolate Salami

  • 250g dark chocolate (broken into small pieces)
  • 2 tbsp cocoa powder
  • 100g soya butter (softened)
  • 150g caster sugar
  • 3/4 cup soya yogurt (I used a vanilla flavoured one but plain will be fine)
  • 250g of rich tea biscuits (smashed into small pieces)
  • 100g hazelnuts
  • approx 150g honeycomb (I made my own with Golden Syrup and didn’t bother to measure it out, just smash a whole load up into pieces and see how much you want as the filling)
  • icing sugar (just enough to dust the Salami)
  • cling film
  1. First things first, melt the chocolate. I did this in a glass bowl over a simmering pan of hot water but feel free to use a microwave if that works better for you. Set it aside and let it cool for 5-10 minutes.
  2. In a large bowl, cream together the soya butter and the sugar until light and fluffy.
  3. Add the soya yogurt and stir until there aren’t many lumps. It will sort of look a bit curdled at this point, don’t worry!
  4. Stir in the cocoa to the chocolate and then pour into the buttery mixture. Stir in the chocolate until it is smooth.
  5. Now, slowly fold in all of the chopped up ingredients until they are all covered in the chocolate. Feel free to smash up more biscuits/nuts/whatever if you feel you have room to fold more in. You can pack a lot of filling into this.
  6. When you’re done, pop the bowl in the fridge for 20 minutes, so the mixture is stiff enough to shape.
  7. Lay out some cling film on the work top and spoon the mixture on top. Now comes the fun part. Using your hands shape the mix into a log. Wrap the cling film around it and then roll it back and forth across the surface until it is a nice round sausage shape. Pop it into the fridge for 4-5 hours or preferably overnight.
  8. All you need to do before serving is to pop it onto a plate, dust with icing sugar and then use your hands to spread the sugar over the log until it looks all Salamified.
Nigella did some fancy string work but I couldn’t be bothered doing this as I didn’t think it needed all the fuss. I wanted to keep the recipe simple. It’s a great dish for Christmas because it doesn’t require any baking and you could probably whip up the mixture and roll it out within the hour. It doesn’t need a huge amount of skill or attention.
Apologies for not getting the recipe up before Christmas. I should have internet access at home by the end of the week! Also apologies for the not so great photos, I’m using the Wi-Fi Hotspot on my phone so it’s way too slow to edit the photos properly and get them up on here.
Hope you enjoy this 🙂

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