Fig and Dark Chocolate Saucisson

Instructions

1. 1
   Preheat your oven to 175°C / 350ºF.
2. 2
   Roast almonds until lightly browned, then cool and coarsely chop the nuts. Soak dried fruit in liqueur and reserve.
3. 3
   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.
4. 4
   Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill for at least 2 hours.
5. 5
   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.
6. 6
   Slice into 1/4 inch slices and serve at once.