Recipe adapted from British larder with our own twist
200 g digestive biscuits
160 g nuts (may have a mix of almonds, cashews, pistachios etc.)
80 g dried cranberries and/or ginger
80 – 90 g Port wine (we used blackberry vinegar)
200 g chocolate, bitter 70%
80 g unsalted butter
100 g icing sugar
80 g condensed milk
½ teaspoon vanilla
2 egg yolks
Cocoa powder for dusting
- Break biscuits into tiny pieces by hand. It is important not to have a powder. Set aside.
- Chop nuts if necessary 1-2 sec/speed 4. Add to biscuits with cranberries/ginger.
- Drizzle with half of the alcohol. Set aside.
- Chop chocolate 10 sec/speed 6. Add butter. Melt 4 min/50°C/speed 2 until melted. Repeat if necessary.
- Add icing sugar, condensed milk, salt, remaining alcohol, vanilla and egg yolks. Cook 6 min/50°C/speed 2.
- Allow to cool 10-15 minutes, this is important.
- Add chocolate mixture to biscuit and nut mixture and mix well together using a spatula.
- Allow to cool a few hours before shaping.
- Shape into 2-3 salamis by rolling up gently. Wrap with plastic wrap. Seal ends and refrigerate until firm.
- Roll gently in cocoa or a mix of cocoa powder and icing sugar. Serve sliced or give as gifts.
- Keeps for up to three weeks in the refrigerator so can be made well in advance.