INGREDIENTS
2 oz (60g) tea, graham or digestive biscuits
1/3 cups nuts such as walnuts, hazelnuts, almonds or pecans
3/4 cups dark chocolate coarsely chopped
2 oz (60g) tea, graham or digestive biscuits
1/3 cups nuts such as walnuts, hazelnuts, almonds or pecans
3/4 cups dark chocolate coarsely chopped
1/4 cup Nutella
1/4 cup, cut into small pieces
1/4 cup, cut into small pieces
Pinch of salt
Powdered sugar (optional)
Powdered sugar (optional)
If you want to make a big Salami you can double the ingredients.
DIRECTIONS
In a large plastic bag, beat the biscuits into small pieces using a rolling pin.
Coarsely chop the nuts.
Melt the chocolate and the butter in a bowl over a saucepan with simmering water, stir occasionally. When the chocolate is melted, retire from heat. Then, add the Nutella into the melted chocolate and whisk all the ingredients until smooth.
Once the chocolate is a smooth silky consistency, add the crushed biscuits and chopped nuts. Stir to combine.
Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top.
Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends.
Refrigerate for at least 4 hours.
Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar.
In a large plastic bag, beat the biscuits into small pieces using a rolling pin.
Coarsely chop the nuts.
Melt the chocolate and the butter in a bowl over a saucepan with simmering water, stir occasionally. When the chocolate is melted, retire from heat. Then, add the Nutella into the melted chocolate and whisk all the ingredients until smooth.
Once the chocolate is a smooth silky consistency, add the crushed biscuits and chopped nuts. Stir to combine.
Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top.
Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends.
Refrigerate for at least 4 hours.
Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar.
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