Chocolate-hazelnut salami. (Photo, Sian Richards.)
Make this heavenly chocolate indulgence the centrepiece of a dessert "charcuterie" board made up of sweet biscuits.
, (60 g)
, (60 g)
2 170-g pkgs
, coarsely chopped
, (75 g)
, or Amaretto
coarsely crumbled gluten-free amaretti cookies
, (100 g)
, (60 g)
PREHEAT oven to 400F. Place hazelnuts on a rimmed baking sheet. Toast in centre of oven for 5 min, then transfer to a tea towel. Rub hazelnuts until most of skin flakes off. Place almonds on same baking sheet. Toast in centre of oven until golden, 3 to 4 min.
COMBINE chocolate with butter and cream in a microwave-safe medium bowl. Microwave on high, stirring halfway through, for 2 min. Stir until smooth. Stir in liqueur and vanilla. Stir in amaretti cookies, almonds and hazelnuts until well coated. Refrigerate until chocolate starts to firm up, about 1 hour.
LAY 2 large pieces of plastic wrap on the counter. Divide semi-firm chocolate mixture in half and scrape each portion onto centre of a plastic sheet. Shape each into an 8-in.-long log (about 1 1/2 in. thick). Wrap tightly with plastic, and twist the ends. Then roll back and forth until sides are smooth. Refrigerate until chocolate is just firm, about 1 hour. Roll logs back and forth again. Refrigerate until very firm, 4 hours or preferably overnight.
POUR icing sugar onto a baking sheet. Remove plastic wrap from logs, then roll in sugar. Brush off excess sugar using a pastry brush. Let salami come to room temperature before cutting 1/2-in. slices with a serrated knife.
Once chocolate is firm and has been rolled in icing sugar, it can be kept at room temperature, wrapped with plastic, for up to 3 weeks.