Serves:Creates 2 x 15 cm rollsNutrition facts:200 calories20 grams fat
Ingredients
50 g (about 5) dried pears, shredded
75 g (about 5) dried figs, chopped
50 g sultanas
30 ml (2 tbsp) brandy
200 g dark chocolate, chopped
75 g butter
75 g caster sugar
25 g soft brown sugar
1 large egg
1 egg yolk
175 g cookies
150 g mixed nuts such as pistachio, hazelnut, almond (lightly toasted and chopped)
30 ml (2 tbsp) icing sugar
Instructions
1 Put the pears, figs and sultanas in a bowl and pour over 15 ml (1 tablespoon) of the brandy. Set aside. 2 Put the butter and chocolate in a bowl and melt over a bain marie. Stir until smooth and glossy. 3 Meanwhile, beat the sugar, brown sugar, egg and egg yolk until light and fluffy. Pour in the melted chocolate and mix well. Heat together to warm and the eggs are cooked - about 4 to 5 minutes. 4 Put the cookies in a plastic bag and roll with a rolling pin until broken into pieces but not completely crumbled. Sprinkle the remaining brandy over the cookies and set aside. 5 Mix the dried fruit, cookies and nuts together in a large mixing bowl. Pour in the chocolate mixture and stir with a plastic scraper untill everything is covered with chocolate. Let stand aside for 5-10 minutes until slightly thicker. 6 Take two pieces of baking paper and put on a clean work surface. Divide the chocolate mixture between the pieces of paper and roll the mixture up tightly to form a longish sausage. Cool 5 minutes in the refrigerator to rest and roll tightly again. Cool in the fridge to harden for about 2 hours or overnight. 7 Put two clean pieces of baking paper on a clean work surface. Sprinkle the icing on each and roll the salamis in the icing just before serving. Cut into 1 cm slices and serve.