Ingredients

The following ingredients have 4 Servings
  • 100 g unsalted butter (or good dairy free alternative)
  • 350 g good quality dark chocolate (DF/Vegan as required)
  • 35 g sweetened condensed milk (dairy free as required (see main post for UK brands))
  • 30 g Amaretto almond liqueur (= 2 tbsp (or alternative liqueur of choice) or use orange juice)
  • 1 tsp vanilla extract
  • 200 g good quality granola (preferably with a high nut and/or fruit content – GF DF as required )
  • 60 g glacé cherries (- quartered)
  • 20 g slivered pistachios (or unsalted rough-chopped shelled pistachios )
  • 20 g Rich Tea/Marie biscuits (or other plain biscuits – broken into small pieces (GF/DF/vegan as required) )
  • 3 tbsp Icing sugar (confectioners/powdered sugar (approx amount))

Instruction

  • In a large microwave-safe or heat-proof bowl, melt the butter with the chocolate stirring until smooth. For best results, either set over a saucepan of just simmering water, stirring until just melted. Or melt in a microwave set at medium on 30 second bursts, stirring well between each until just melted. Be careful not to over-heat.
  • Once melted, remove from the heat and stir in the condensed milk, liqueur and vanilla until combined and smooth.
  • Add and stir in the granola, cherries, pistachios, and broken biscuits.
  • Once the mixture is evenly combined, chill in the fridge for 20 to 30 minutes until firm, but still ‘pliable’. Keep a close eye and stir from time to time to ensure the cooling temperature remains even throughout.
  • If for any reason, the mixture reaches a point that it is too stiff to work, gently reheat in a microwave on medium or over a steaming pan of water for a very short while to loosen and re-chill as necessary.
  • Prepare two large sheets of baking paper, by laying flat and liberally dusting with sifted icing sugar (confectioners/powdered sugar).
  • Divide the mixture in two and place one half on each of the prepared sheets of baking paper.
  • Using a firm palette knife or flat knife, gently work the mixture into approximate sausage shapes (to a fatness you prefer).
  • Fold the paper over the mixture, making sure the whole ‘log’ is dusted with icing sugar, and twist the ends tight to ‘seal’.
  • Work the log in the wrapping into an even sausage with the hands and by rolling on the counter-top.
  • When happy that the log is even, check the ends to ensure the twist is as tight as possible.
  • Carefully place the two ‘salamis’ on a tray or board to keep them flat and place in the fridge to chill and firm up for an hour.
  • When the chocolate has set firm, carefully remove the wrappings and (if necessary) add an extra dusting of icing sugar to any gaps in the coating.
  • Dust off any excess icing sugar with a clean, dry pastry brush, so that you have a lightly ‘floured’ look to the sausage.
  • Carefully tie with string, bringing round the salami at intervals of 2 to 3 cm, to create the look of a strung salami.
  • Store at room temperature, wrapped/in an airtight container.
  • When ready to cut, place on a wooden board and slice with a very sharp, fine knife.