I loved eating chocolate with biscuits. I say adored because since I don’t eat gluten I don’t eat that kind of chocolate either. The time of slaughter and making sausages reminded me of this recipe. In addition to satisfying my desire for chocolate with biscuits, this recipe will go great when you want to make dessert, and the oven is busy, for example, roasting meat or a fifth round of biscuits. I rarely make cakes that don’t bake, but it’s good to have an ace up your sleeve.
  • 200 g dark chocolate
  • 90 g butter
  • 70 g of sugar
  • 150 g of coarsely chopped dried fruit and nuts (I used toasted almonds and hazelnuts and candied orange peel, and you can put cranberries, raisins, dried apricots, pistachios, walnuts, dried figs, …)
  • 100 g biscuits broken into smaller pieces (pettit beure or similar, mine were gluten free)
  • 2 tablespoons rum
  • 2 – 3 tablespoons powdered sugar (for rolling salami)
Melt the chocolate and butter in a steamer. Add sugar and stir until melted. Place the coarsely chopped dried fruit and biscuits in a bowl, add the melted chocolate with the butter and mix well to combine the ingredients. Allow to cool. Divide the mixture into two parts, pour each on the cling film, form a roll / salami and wrap tightly with foil and squeeze the ends of the foil well. Put the salami in the fridge overnight. Place in the freezer for 30 minutes before cutting to make it easier to cut. When removed from the freezer, roll in powdered sugar. Cut with a sharp knife into thicker slices and let stand at room temperature before serving.
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