Chocolate, orange and pistachio salami

This is not only one of the easiest recipes to create, but it is also the star of the dinner party show for its chewy texture and tangy, full-bodied flavour. It is addictive!

Makes 2 salamis

Use

½ cup (65 g/2¼ oz) slivered almonds

50 g (1¾ oz) dark chocolate (we use Lindt, 85% cocoa)

50 g (1¾ oz) milk chocolate (again, Lindt is our preference)

120 g (4¼ oz) salted butter

2 tablespoons Amaretto

1 cup (150 g/5½ oz) pistachios, shelled and roughly chopped

½ cup (60 g/2¼ oz) amaretti biscuits, roughly chopped

1 teaspoon grated orange zest

2 tablespoons icing (confectioners’) sugar

Do

1	In a frying pan over medium heat, lightly toast your slivered almonds until they are golden brown. Roughly chop them and then set them aside.
2	Place the chocolate and butter into a metal bowl over a saucepan of hot water, making sure the base of the bowl isn’t touching the water. Keep over low heat until the ingredients are completely melted, stirring to combine. Ensure the chocolate doesn’t burn.
3	Place the chocolate mixture into a small bowl. Add the Amaretto and mix well.
4	Once the chocolate mixture has cooled slightly, add the almonds, pistachios, amaretti biscuits and orange zest. Combine everything together well so that all the ingredients are covered in chocolate.
5	Place the mixture into the fridge for 30–45 minutes. Check it after 30 minutes to see how much it has hardened. It should have hardened significantly but still be malleable so you can shape it.
6	Spread a large piece of plastic wrap over your bench. Place half of the chocolate mixture into the centre of the wrap and shape it into a log that is about 5 cm (2 in) in diameter.
7	Tightly cover the salami with the plastic wrap and secure the ends with twine or twist ties. Roll the salami back and forth in the plastic wrap to create a compact, even shape.
8	Repeat the process with the other half of the mixture.
9	Place the salamis into the fridge for at least 6 hours, or ideally overnight.
10	When you are ready to serve the salamis, take them out of the fridge and remove the plastic wrap. Dust a clean surface with icing sugar and roll the salamis until they are coated. Shake off any excess.
11	Using a super-sharp knife, carefully slice the salamis into 1-cm (½-in) thick pieces and serve.

Oh and you can replace the orange zest with pitted cherries – yum!