Cherry chocolate salami rolls

 
photography by: Nicholette von Reiche

This creamy and rich chocolate log is perfect for the holiday season. Take this traditional Portuguese delicacy and give it a modern twist. 

Makes: 2 x 8-inch rolls
Preparation: 10-15 minutes, plus overnight chilling

7 oz (200g) dark chocolate
1 stick (110g) unsalted butter, chopped
1 cup cream
2 tsp Kahlua liqueur or rum (* please view notes section)
1 cup dried or glacé cherries, chopped
5 oz (150g) chocolate wafer biscuits, crushed
Icing sugar or ½ cup pistachios, roughly chopped

Melt the chocolate either in a bowl over hot water, or in a microwave. Add the butter and stir until well combined.
Slowly stir in the cream and the kahlua or rum .
Add the cherries and crushed wafers. Mix well and leave to cool slightly.
Lay out a long sheet of non-stick baking paper and spoon half of the mixture onto the sheet. Roll the mixture into a sausage shape about 8 inches (20cm) long.
Repeat with the remaining mixture.

Twist the ends of the baking paper to seal the logs and chill for 1-2 hours.
sift the icing sugar onto  a large plate or scatter with the chopped pistachios.
Remove the baking paper from your chocolate salami rolls and gently roll each log in the icing sugar or pistachios to coat.

Serving suggestions:
Enjoy cut into generious slices with good quality coffee.

Gift guide:
Wrap the salami rolls in pretty paper and tie with a ribbon on both sides. Alternatively cut into smaller 1 inch slices and wrap in cellophane paper to make bite-sized festive treats.

Storage:
Store in the fridge for up to 1 month.

Kid-friendly:
This is the perfect recipe to get the little ones involved.
* Omit the alcohol and substitute with vanilla extract for kid-friendly versions.

Variations:
Fruit and nut rolls
This recipe is very versatile and will work well with any selection of dried fruit and nuts.

Here are some op my favorite combinations:
Apricot, hazelnuts and crushed ginger cookies
Cranberry, chopped pecan nuts and whiskey
Orange (zest only), orange liqueur and toasted almonds

Cherry and pistachio truffles
Add the chopped pistachios into the mixture and instead of shaping the mixture into a salami log, roll teaspoons of the mixture into balls. Roll the balls in cocoa, melted chocolate or chopped nuts. If the mixture is to soft, refrigerate until it has set and is easier to work with.