Chocolate Cherry Almond Salami
(Low Sugar, Gluten & Dairy Free)
2 large egg yolks
8oz/260g dairy free chocolate (I used Enjoy Life)
1/2 cup coconut oil
1 Tblsp unsweetened cocoa powder (I used Green & Blacks)
1 Tblsp sugar
1 tsp salt
2 Tblsp dark rum (I used Captain Morgan’s spiced rum)
3-4 Tblsp roughly chopped almonds
3-4 Tblsp dried cherries
confectioner’s sugar for rolling
In a small bowl, beat the egg yolks slightly and set aside.
In a double boiler, melt the chocolate and coconut oil, stirring frequently with a whisk. While melting, add the cocoa powder, sugar, and salt. Once everything is fulling melted, remove from heat.
Stirring continuously now with a whisk, (and it is important to stir continuously here), add the rum, then extremely slowly add the egg yolks in a steady stream. If you add the egg yolks too quickly and all at once, the heat of the melted chocolate mixture will slightly cook the eggs and you will get lumps! Lumpy chocolate mixtures are not conducive to a lovely chocolate salami…!
Then add the chopped almonds and dried cherries to the mixture and incorporate. Place the bowl in the fridge and allow to cool for approx 30mins until the mixture stiffens enough to be formed into a long “salami” roll.
Once cooled enough (firm, but soft enough to shape into a log) scoop out the chocolate mixture onto parchment paper and roll into a long “salami” log. Wrap the log with the parchment paper, and also wrap with aluminium foil. Place in the freezer for about an hour or two until firm.
Remove from freezer and let sit for approx 5mins to warm up a bit to room temperature. Roll the log in confectioner’s sugar, then slice off pieces with a knife and enjoy!
Recipe adapted from thenakedbeet.com
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