Now and then I stumble across a recipe where the presentation is more ingenious than the combination of ingredients. Don’t get me wrong, this rocky road salami tastes amazing especially when eaten alongside a warm cup of tea but the design is eccentrically beautiful.
Inspired by Nigella, this recipe includes some of my all time favourite comfort foods – marshmallows, hazelnuts and the humble arrowroot milk biscuit.
Serves approx. 12
Time. 15mins + 6 1/2 hrs refrigeration
- 75g butter – softened
- 100g caster sugar
- 2 large eggs
- 2 Tbs cocoa – sifted
- 1 tsp vanilla essence
- 3/4 pack arrowroot biscuits
- block of dark cooking chocolate (200g) – broken into pieces
- 1 cup mini marshmallows
- 175g hazelnuts – roughly chopped
- icing sugar for dusting ~2Tbs
- Kitchen string for decoration
1. Place the broken up chocolate pieces into a microwave safe bowl and microwave on medium-low for 1 minute. Carefully stir with a spatula and microwave for a further minute, removing and stirring every 30 seconds until chocolate is completely melted (be careful not to overcook). Place aside for later.
2. Empty the biscuits into a freezer bag, seal and then crush with a rolling pin until the cookies have crumbled into pieces no larger than a stamp.
3. Using an electric mixer on medium/high, cream the butter and sugar together for 5-7 minutes or until light and fluffy.
4. One by one, gradually add the eggs followed by the vanilla essence.
5. Add the sifted cocoa into the melted chocolate. Once fully combined add to the egg mixture and beat for another 2 minutes.
6. Now its time to fold the remaining ingredients into the bowl – thoroughly covering the biscuits, marshmallows and hazelnuts with the chocolate mixture.
7. Cover the bowl with some cling wrap and refrigerate for at least 30 minutes. We want the mixture to be cool to touch but not too cold that the mixture turns crumbly and the the task of getting it out of the bowl makes us start resenting chocolate. Nobody wants that!
8. Just before you take the chocolate mixture out of the fridge, lay down two large pieces of cling wrap.
9. Empty the mixture out onto the cling wrap and using your hands mould the mixture into a log shape.
10. Roll up both sides of the cling wrap and twist both ends to secure the mixture inside – similar to how candy is wrapped. Once wrapped you can continue to mould the chocolate so that it best represents a salami shape.
11. Refrigerate for a minimum of 6 hours. I left mine overnight.
12. Once fully set, gently unwrap the chocolate and give it a good dusting of icing sugar. This is the moment it really starts looking like salami!
13. Next its time to grab your string and tie up the chocolate as you would if it was salami or roast. I found two great videos in my quest to understand how to perfectly tie up meat, I first made a traditional butchers knot (see here) followed by small knots all along both sides of the chocolate log (see here) and it was complete.
Now its time to take photos of your chocolatey masterpiece before it disappears. And believe me, if you take this rocky road salami over to a friend’s house it will disappear quick!