Recipe

Christmas chocolate nut salami

Changing everything you've ever known about salami, this recipe is made entirely of tawny, dark chocolate, nuts and dried fruit. It's beautiful served sliced as part of an indulgent fruit and cheese spread. When wrapped it makes a great gift, too.

  • 20 mins preparation
  • 5 mins cooking
  • 6 hrs marinating
  • Makes 2
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Ingredients

Christmas chocolate nut salami
  • 1/3 cup (80ml) tawny
  • 1 1/2 cup (210g) dried pitted dates, chopped coarsely
  • 1 1/4 cup (250g) soft and juicy dried figs, chopped coarsely
  • 1 vanilla bean, split lengthways
  • 1 teaspoon ground cinnamon
  • 1/2 cup (60g) whole pecans, roasted
  • 1 1/2 cup (210g) pistachios, roasted
  • 100 gram dark chocolate, melted, cooled

Method

Christmas chocolate nut salami
  • 1
    Combine tawny, dates and figs in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly.
  • 2
    Uncover; simmer a further 1 minute or until tawny has evaporated. Remove from heat. Scrape out vanilla seeds from pod; stir seeds and cinnamon into fig mixture. Cool for 15 minutes.
  • 3
    Meanwhile, finely chop pecans with ⅓ cup of the pistachios; place nuts on a shallow tray.
  • 4
    Process fig mixture until smooth. Add the chocolate; process until combined. Stir in the remaining pistachios. Divide fig mixture into two.
  • 5
    Using a 40cm piece of plastic wrap, roll and shape half the mixture into a 20cm log. Remove from plastic wrap. Roll in chopped nuts to coat. Roll in plastic wrap to enclose; tie ends. Place on a tray.
  • 6
    Repeat with remaining fig mixture and nuts. Refrigerate for 6 hours or overnight. Slice to serve.

Notes

We used plump dried figs, not Turkish dried figs. Wrapped and refrigerated, nut salami will keep for up to one month. Store in an airtight container. Suitable to freeze.

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