Back to Recipe Menu

Chocolate salami

Method

  • Boil the sugar and water for 5 mins in a heavy-bottomed pot. Then put in a large bowl.
  • Then add the pistachios, mix well and set aside to slightly cool for 2 mins.
  • Add the Dutch cocoa, butter, cream and eggs. Mix with a wooden spoon until well combined.
  • Place a sheet of kitchen foil on a workbench, shiny side up, and spoon the chocolate mixture down the centre. Then roll up in the foil, pressing in the sides. Screw up the sides to form a bon bon shape and freeze for a few hours until set (overnight is even better).
  •  Cut into rounds and serve with your favourite hot beverage.
  •  nb.  Keep any leftovers wrapped in foil in the freezer. Then cut and use as needed.

Ingredients

  • 300 gm caster sugar
  • ½ cup cold water
  • 375 gm shelled pistachios, chopped if you like
  • 175 gm Dutch cocoa
  • 125 gm unsalted butter, slightly softened
  • 50 gm thickened cream
  • 2 large eggs, beaten

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm