Chocolate Rum Salami (Eggless

• Produce

  • 1 Orange

• Baking & Spices

  • 200 g Cooking chocolate, dark
  • 1 Icing sugar/powdered sugar

• Nuts & Seeds

  • 3/4 cup Nuts

• Bread & Baked Goods

  • 20 Digestive biscuits (about 180 gms

• Dairy

  • 1/3 cup Butter
  • 1/3 cup Milk

• Beer, Wine & Liquor

  • 4 tbsp Rum

Found on thedessertedgirl.com

Description

Ingredients

• 200 gms dark cooking chocolate, roughly chopped and at room temperature
• ⅓ cup butter, at room temperature (90 gms)
• ⅓ cup milk
• 4 tbsps rum
• 1 orange for zesting
• 20 to 25 digestive biscuits (about 180 gms)
• ¾ cup nuts, any kind, coarsely ground
• Icing sugar/powdered sugar, for coating

Directions

• 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. At this stage, some curdling is normal because milk and alcohol werent meant to get along, but its ok. 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 dont 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.