Chocolate salami was originally a portuguese dessert. It is basically a soft chocolate filled with biscuits, nuts and fruit or whatever you desire! It is similar to a fridge cake or even hedgehog. There are many recipes for the chocolate, some are a ganache, others use condensed milk, some use cocoa, some real chocolate i think you can use whatever you have on hand. Traditionally chocolate, yolks, butter, sugar and port are used.
The recipe i found is from The British Larder and it has both a Thermomix and a normal method. The original recipe can be found here.
I amended my version slightly - i used shortbread biscuits, pistachios, macadamia nuts and dried cranberries in the filling. It also took me 3 minutes to melt the butter and 2 minutes to melt the chocolate.
Here is what i did
Chocolate Salami - adapted from The British Larder
Makes 2 logs
80g unsalted butter
200g dark chocolate
100g icing sugar
200g shortbread biscuits
80g macadamia nuts, chopped
80g dried cranberries
2 egg yolks
80g Port Wine (or other liqueur)
1tsp vanilla extract
80g condensed milk
Pinch of salt
¼ cup cocoa powder
½ cup icing sugar
Break biscuits into small chunks and place in a bowl. Add nuts and cranberries and stir to combine. Add 40g port.
In the Thermomix add butter and melt for 3 minutes at 50 degrees on speed 2. Add chocolate and melt for 2 minutes at 50 degrees on speed 2. Add yolks, sugar, condensed milk, salt, port and vanilla and cook for 6 minutes at 50 degrees on speed 2. Pour over biscuit mixture and stir to combine. Let mixture rest for 20 minutes before shaping into two logs on clingfilm. Roll up clingfilm and tie up both ends to seal before placing in the fridge. When the logs are almost set roll log in a sushi mat to achieve the ridges, put back in fridge to set solid.
Combine cocoa powder and icing sugar. Coat salami in icing mixture then wrap in clingfilm or paper and store in the fridge.