No-Bake Christmas Chocolate Salami
This festive no-bake Christmas chocolate salami is so simple to make but will really impress.
I love Christmas time. All those sweet treats to make but give away. A proper little baker’s guilt free paradise. I’ve mentioned before how a special occasion is always a good excuse to make things for the kids I teach and I always go a little extra OTT at Christmas.
This no-bake Christmas chocolate salami was one of this year’s offerings. In fact, I’ve just come back from teaching a class where I took some of this and the remains of my gingerbread honeycomb. It’s safe to say that the sugar content had them dizzy with excitement, with many of them needing to be extracted from the ceiling. Sorry mums. Good job it is only once a year.
Chocolate salami is a popular dessert in Italy and Portugal and so named because well, it looks like a salami (from the outside and also when sliced). I’ve made one before using Swedish candy but wanted try a Christmas themed version. And no festive season treat would be complete without gingerbread, would it?
I also added a few M&Ms for colour and the loose crumbs from the afore-mentioned honeycomb also went it. Had I not been making this for kids, I would have also added dried cranberries to really get the whole Christmas thing going.
The wonderful thing about chocolate salami is that you can add whatever you like. Traditionally nuts and biscuits (cookies) are added but don’t limit yourself to just those. Be creative and throw whatever you like in.
No-Bake Christmas Chocolate Salami
Ingredients
- 100g dark chocolate
- 100g milk chocolate
- 50g butter
- 1 egg
- 50g white sugar
- 20g brown sugar
- 2 tablespoons coffee (omit if you don't like coffee)
- 165g M&Ms
- 20g pepparkakor (see note 1)
- 20g honeycomb (see note 2)
Instructions
- Melt the chocolate along with the butter in a large Bain Marie.
- Combine the egg, sugar and coffee and add to the melted chocolate mixture and regularly stirring, cook for around five minutes (just until the sugar melts). Remove from the heat and allow to cool for a while.
- Stir in whatever it is you are using and then place the bowl in the fridge for around an hour so it sets a little.
- Pour mixture out onto a long piece of cling-film so you have a long, rough "sausage" shape. Roll up the cling-film and gently squeeze, roll and push until your "salami" is smooth and round. Twist the ends of the cling-film tightly. Put in the fridge for another hour.
- Remove the salami and roll again to get it as round and smooth as possible. Place back in the fridge and leave overnight.
- When ready to serve, sprinkle icing sugar over a piece of baking paper and roll the salami in it, brushing off any excess. Cut into thick slices.
- Keep at room temperature (popping it back in the fridge if you don't eat it all in one go). Enjoy!
Notes
- I used pepparkakor (gingerbread) but you can use any cookie you like.
- I had some leftover gingerbread honeycomb and threw that in. Substitute it with any other candy or omit it.
