Melt the chocolate along with the butter in a Bain Marie / double boiler.
Combine the egg, sugar and coffee and add to the melted chocolate mixture.
Stir regularly, and cook for around five minutes (just until the sugar melts).
Remove from the heat and allow to cool for a while.
Prepare the contents of your salami (see notes) and add to a bowl.
Pour over the chocolate mixture and stir carefully, just until everything is combined.
Place the bowl in the fridge for around an hour to set a little.
Pour your mixture out onto a long piece of cling-film and gently shaped it so you have a long, rough "sausage".
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, and place 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.
Remove the clingfilm, 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!
