Ingredients
Scale
- 24 shortbread biscuits (eg. Eet Sum Mor – there are 17 biscuits in a box so you will need to buy 2 boxes)
- 350g dark cooking chocolate
- 225g butter
- 4 Tablespoons Amaretto liqueur or Espresso (I used Espresso for mine and it worked out great) (Or you could just make a really strong cup of coffee and then use 4 tablespoons from it)
- 2 egg yolks
- 1/2 cup almond flakes
- 4 tablespoons ground almonds (i just ground some almond flakes in my mortar and pestle)
- 1 teaspoon orange zest
Instructions
- Crush the biscuits until they resemble medium to large crumbs.
- Place the chocolate in the top of a double boiler with gently simmering water (or just create a makeshift one like I do using two pots – hot water in the bottom pot and place the smaller pot on top).
- Add half the butter and all the espresso or liqueur. Allow the chocolate to melt and the mixture to go smooth.
- Once melted, take the pot off the heat and allow to cool for two minutes.
- Add the eggs and mix through gently.
- Now add the rest of the butter.
- Add the almonds, crushed biscuits and orange zest and mix until everything is well combined.
- Place the pot / bowl in the fridge for approximately 2 hours so that the mixture can thicken.
- Take the chocolate mixture out the fridge and on a sheet of baking paper (wax side up), shape the chocolate into a sausage shape.
- Wrap the chocolate in the paper and then fasten the ends by twisting the paper (just like sweets are wrapped).
- Place in the freezer for at least 1-2 hours.
- To serve, unwrap the “salami”, allow it to stand for 30 minutes or so and then slice