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Ingredients
3 portion(s)
Chocolate Salami
- 200 g Packet Milk Arrowroot Biscuits
- 200 g dark chocolate 70% cocoa
- 100 g icing sugar
- 40 g raw almonds
- 40 g Raw macadamias
- 40 g raw cashews
- 40 g pistachios
- 80 g dried cranberries
- 80 g condensed milk
- 2 egg yolks
- 80 g Butter
- 80 g Frangelico
- 1 teaspoon Vanilla Bean Paste
- pinch salt
- Icing Sugar to Dust
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15min
Preparation 15minBaking/Cooking -
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easy
Preparation -
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 31
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Recipe is created forTM 21
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Recipe's preparation
- Place biscuits into a clean dry TM bowl and crush for 20 seconds/speed 4. You can use gluten free alternatives, but they will only need about 6 seconds to be crushed. Set aside in another bowl.
- Add nuts to bowl and chop for 4 seconds/speed 5. Weigh in cranberries, then add fruit and nuts to reserved crushed biscuits.
- Add chocolate to bowl and chop for 4 seconds/speed 7.
- Scrape down sides, then add butter, egg yolks, 100gm of the icing sugar, condensed milk, vanilla, salt and Frangelico and melt for 3 minutes/60degrees/speed 1.
- Add reserved fruit, nuts and biscuits and mix for 30 seconds/reverse/speed 3.
- Lay a large piece of Glad Wrap on thermomat, approx the same size as the mat. Transfer mixture to the wrap in a line along the length of the plastic, making sure you leave about 8-10cms at each end. Roll up and shape into a log, the length and diameter you prefer. It will make 3 good sized rolls (about 20cms long) , or 6 gift sized ones. Twist the ends then tie off to seal tightly. Refrigerate for 3 hours, or until needed.
- To serve, or gift, lay a sheet of baking paper on the bench and dust a light layer of icing sugar on it. Place unwrapped salami on the icing sugar and dust the top with more. Roll the salami in the icing sugar, then wrap it up, twisting and tying the ends up like a bon bon. Secure with kitchen string or festive ribbon.
A little hint here would be to shake your parcel out over the sink to get rid of any loose icing sugar. - To serve, cut in 50mm slices. This will keep in the fridge for 3 weeks.
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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commenthi there ...
hi there
INgredients don't list cranberries, but cranberries are mentioned in the preparation. Do you put cranberries in? How much?
By the way, I did this recipe (with no cranberries) and it was YUMMY!!! Thanks very much for sharing.