Chocolate Salami from Little and Friday



CholoclatesalamiTry this delcious recipe from the famous Little and Friday.

This is a super-easy, no-bake treat.

250g Super Wine biscuits

2 eggs

½ cup caster sugar

110g unsalted butter

1 cup good-quality cocoa

100g good-quality dark

chocolate, chopped

½ cup pistachios

½ cup dried pears, finely chopped

3 tbsp Stone’s Green Ginger Wine

½ cup icing sugar

 Makes approx. 20

1. Blitz biscuits in a food processor until fine crumbs form.

2. Put eggs and sugar in a bowl over a saucepan of simmering water. Whisk until the sugar has dissolved and the mixture has thickened.

3. Add butter, ½ cup cocoa and chocolate and whisk for 2 minutes or until smooth. Remove from heat and stir in biscuit crumbs, pistachios, dried pears and wine.

4. Turn mixture out onto a sheet of cling film and roll into a thin log. Wrap and refrigerate    overnight.

5. To serve, mix together remaining ½ cup cocoa and icing sugar in a shallow dish. Unwrap Chocolate Salami and roll in cocoa mix. Cut into 1cm slices and serve in mini patty cases.

 

9780143569015 HRAlso - we have an interview with Kim Evans Author of Little and Friday- to view click here:

Meet Kim Evans

Reproduced with permission from Little and

   Friday Celebrations by Kim Evans.

  Published byPenguin Group NZ. RRP $45. 

  Copyright © Kim Evans, 2013

  Copyright © Photography Tamara West, 2013   

 

 







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