If you’re looking for a quick, fun, festive treat, your search ends here! This ‘salami’ is a boozy, chocolatey delight that couldn’t be easier to make. It’s nutty, citrusy and absolutely addictive. Christmas or not, you should absolutely make this!
Chocolate is melted down with butter and spiked with splashes of rum and fresh orange zest then mixed up with biscuits and nuts, then rolled into logs and frozen or refrigerated, then sliced up into little discs that look a little like dessert salami but if this puts you off, it shouldn’t. Because I don’t see why a chocolatey, citrusy, rummy dessert shouldn’t be loved by one and all.
This is a mixed nut and orange zest version of this salami by Pretty Simple Sweet. It’s actually fairly adaptable, and you can skip the nuts entirely and just use more digestive biscuits instead. Spike it with whatever form of alcohol you want, or leave it out. Dried cranberries might be fun too, but the salami will get harder to cut so I’d be a little careful while doing that. The salami isn’t too sweet by itself so a dusting of powdered sugar helps in both taste and appearance. Wrap up the little discs and you’ve also got yourself a really lovely homemade gift, if you choose to share of course. They are just the right amount of chewy and crunchy but do need to stay in the fridge at all times because the chocolate begins to soften pretty quick.
This is one of those terribly easy desserts where the only hard part is waiting for it to chill enough that you can cut it. It’s ridiculously delicious because the orange zest and rum really, really shine through and give the whole thing maximum holiday feels. Make!
Chocolate Rum Salami (Eggless)
Ingredients
- 200 gms dark cooking chocolate, finely chopped
- 1/3 cup butter, at room temperature (90 gms)
- 1/3 cup milk, at room temperature
- 4 tbsps dark rum
- 1 orange for zesting
- 20 to 25 digestive biscuits, about 180 gms
- 3/4 cup nuts, any kind, coarsely ground
- Icing sugar, for coating
Instructions
- In a bowl set over a pot of simmering water, melt the chocolate and butter until smooth.
- Allow to cool for a few minutes, then mix in the milk and rum. Zest the orange over this mixture, mix well and set aside.
- Place the biscuits in a ziploc bag and crush with a rolling pin but don't pulverize them completely, you want some bigger pieces to create the 'salami' effect.
- Tip the crushed biscuits into the chocolate mixture, followed by the nuts. Mix well till you have a sticky, well-combined mixture.
- Lay two large pieces of clingfilm flat on the kitchen counter. Divide the mixture into equal parts. Place one in the center of the clingfilm, shape into a rough log, then fold over one side of the clingfilm and begin wrapping tightly, tucking the ends in as you go. Repeat with the other part.
- Place in the freezer for at least 2 hours or in the refrigerator for at least 6 hours. The bottom of the rolls will flatten slightly.
- Unwrap the chilled rolls, slice and serve! Keep refrigerated or frozen at all times.
