Chocolate salami
Makes: 28-30 slices
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkam
Chocolate salami
These tiffin logs may look like a salami, but instead they are deliciously chocolatey and make a great gift or after-dinner treat
Makes: 28-30 slices
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
123Kcal
Fat
7gr
Saturates
3gr
Carbs
13gr
Sugars
7gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g mixed nuts
- 175g raisins or other dried fruit
- 175g glacé cherries, quartered
- zest and juice of 1 orange
- 200g plain biscuits (such as digestives or ginger snaps)
- 100g butter
- 100g caster sugar
- 40g cocoa powder
- splash of milk, optional
- icing sugar, to dust
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Spread out the nuts in a small baking tin and toast in the oven for 8-10 minutes until golden brown. Cool, then roughly chop.
- Put the raisins, glacé cherries and orange zest and juice in a small pan, or a microwave-safe bowl. Cover and heat until the juice is beginning to bubble, then set aside to soak (for at least 30 minutes if you can).
- Whiz or crush half the biscuits to fine crumbs and add to a mixing bowl, then break in the rest as roughly 1cm-chunks. Add the nuts.
- Heat the butter and sugar in a small pan until bubbling, then mix in the cocoa powder and a pinch of salt to a smooth paste. Pour into the biscuit mixture, add the soaked fruits and any remaining juice and mix well. It should hold together when squeezed; if it’s a little dry then add a splash of milk to help it bind.
- Divide the mix in half and shape each into a sausage about 20cm long. Roll up tightly in baking paper, twisting the ends closed. Chill for at least 2 hours or until firm; if you can give the logs another roll on the counter once they have partially set, it helps give them a good rounded shape. The ‘salami’ keeps for at least 2 weeks in the fridge, or can be frozen.
- For the classic salami/saucisson look, unwrap the tiffin rolls and dust with icing sugar.Rewrap if gifting and add a layer of decorative paper, plus string or ribbon. Cut into roughly 1.5cm slices to serve.
