Light Chocolate Salami

📝 Ingredients

• 150 g Petit Beurre biscuits (about 18 biscuits)
• 40 g hazelnuts
• 150 g 70% dark chocolate
• 20 g unsweetened cocoa powder
• 120 g apple purée with no added sugar
• 30 g unsalted butter
• 10 g icing sugar (for coating)

🍴 Utensils

• Mixing bowl
• Small saucepan
• Spatula
• Rolling pin
• Freezer bag
• Cling film

📖 Steps

1. Put the petit beurre biscuits in a freezer bag and crush them with a rolling pin into hazelnut-sized pieces, keeping a little of the crumbs. Roughly chop the hazelnuts with a knife.
2. Chop the chocolate and put it in a mixing bowl with the cocoa. In a small saucepan, heat the apple purée and butter over a low heat, stirring, until the butter has melted and it just starts to simmer.
3. Pour the hot apple purée over the chocolate, wait 1 minute without touching, then stir gently from the centre outwards with a spatula until you have a smooth, glossy cream. If any pieces won't melt, microwave for 15 seconds.
4. Add the crushed biscuits and hazelnuts and mix until all the pieces are well coated in chocolate. Leave to rest for 15 minutes at room temperature: the mixture thickens and becomes easier to shape.
5. Lay a large sheet of cling film on the work surface. Spoon the mixture into the centre in a strip about 25 cm long, fold the film over it and roll up tightly to form an even log 5 to 6 cm in diameter.
6. Twist the ends of the film like a sweet wrapper, rolling the log on the work surface to compact it and push out the air. Chill for at least 4 hours, ideally overnight, until very firm to the touch.
7. Unwrap the salami and roll it in the icing sugar, tapping off the excess: it will look just like a real cured sausage. Cut into 1 cm slices with a knife run under hot water and wiped dry, and serve well chilled.