Fig and Dark Chocolate Saucisson
This sweet salami is the epitome of culinary sui generis, and will utterly surprise your guests if you choose to wrap it in brown paper with a cunningly worded label before opening it to reveal unexpected aromas of dark chocolate ganache and nuts.
Servings: 6
Ingredients
- 120 grams dark chocolate, 70% cacao
- 30 grams butter
- 1 cup almonds,hazelnut and pistachios, coarsely chopped
- 0.5 cup Speculoos cookies, broken into pieces
- 0.5 cup dried chopped figs soaked in 2 tablespoons liquor, your choice
- 2 tablespoons icing sugar
Instructions
- Preheat your oven to 175°C / 350ºF.
- Roast almonds until lightly browned, then cool and coarsely chop the nuts. Soak dried fruit in liqueur and reserve.
- In a double boiler, melt chocolate and butter together. Stir nut mixture, dried chopped figs, and speculoos into the melted chocolate mixture and transfer to a clean flat cookie sheet surface.
- Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill for at least 2 hours.
- Just before serving, remove plastic and roll sausage in icing sugar to give it the look of a French meat salami (saucisson). Then tie with kitchen string butcher style.
- Slice into 1/4 inch slices and serve at once.