The BBC Good Food logo
Prosecco chocolate salami

Prosecco chocolate salami

By
Rating: 3 out of 5.4 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight chilling
  • More effort
  • Serves 12

Get creative with this grown-up, rocky road chocolate biscuit bar - mix Italian sparkling wine, shortbread, fruit and nuts then roll into a sausage

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal541
fat39g
saturates17g
carbs40g
sugars34g
fibre3g
protein8g
low insalt0.5g
Advertisement

Ingredients

Method

  • STEP 1

    Cream the butter and sugar together using an electric whisk until really light and fluffy. Add the eggs one at a time and beat well between each addition. Don’t worry if the mix has curdled slightly, it will come together again when you add the other ingredients. Mix in the cocoa powder, Prosecco and sea salt.

  • STEP 2

    Put the chocolate in a heatproof bowl over a pan of simmering water and turn off the heat. Leave to melt slowly, stirring now and then, until silky smooth. Remove the bowl and leave to cool slightly, about 5 mins. Beat the chocolate into the egg mixture until fully incorporated. Fold through the biscuits, nuts and dried fruit.

  • STEP 3

    Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon the chocolate mix into the centre of the film – you need a rough sausage shape about 30cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin to help tighten the wrap. Tie the ends into a knot, then chill for at least 8 hrs, preferably overnight.

  • STEP 4

    When ready to serve, unwrap the cold salami and, if you want to decorate, tie loosely with string. Dust generously with icing sugar. Place on a board in the middle of the table and cut into thick slices to share. Keep leftovers (if there are any!) chilled.

Goes well with

Recipe from Good Food magazine, April 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content