ALMOND AND PISTACHIO CHOCOLATE SALAMI

(Makes 2 chocolate salami’s of ± 450g each)

120 g   butter at room temperature

100 g   castor sugar

10 ml   vanilla essence

45 ml   cacao powder

75 ml   milk

200 g   melted dark chocolate, cooled

200 g   amaretti biscuits, crushed

100 g   toasted, chopped pistachio nuts

100 g   toasted, chopped almonds

            icing sugar for dusting

METHOD:

  • Cream together the butter, castor sugar, vanilla and the cacao powder until light and fluffy
  • Mix in the milk and then the melted chocolate
  • Add the crushed biscuits and the nuts and place the mixture in the fridge to firm up
  • Divide mixture in 2 and use plastic wrap or baking paper to roll each portion into a ±25 cm smooth log.Twist the ends of the paper to seal and place in fridge overnight
  • Dust each chocolate salami with icing sugar, rubbing it all over to coat and wrap decoratively to gift

 

 

 

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