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Nadiya Hussain’s Chocolate Salami

Studded with macadamia nuts and shortbread chunks, Nadiya Hussain's chocolate salami makes for a charming edible Christmas gift.

From the book


This is much like tiffin, in fact it is tiffin, but dressed differently, and why not. Chunks of shortbread, rich macadamia nuts, ginger, orange and dark chocolate are all rolled up into a salami shape, dusted and served in slices. Now you can make something beautiful, tasty and a little bit fancy-looking without even turning on the oven.

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180g shortbread biscuits
80g macadamia nuts
20g stem ginger
1 orange, zest only
½ tsp sea salt flakes
200g dark chocolate, chopped
90g unsalted butter
90ml whole milk
icing sugar, for dusting

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Roughly chop the biscuits into uneven pieces. Do the same with the nuts, put in a bowl and mix together. Chop the stem ginger into fine, even pieces and add to the bowl along with the orange zest and salt. Mix well.

Put the chocolate, butter and milk into a small pan and melt till you have an even, glossy mixture. Leave to cool to room temperature or it will make the biscuits soggy, then add the chocolate to the biscuit mix and stir until everything is combined.

Take a large sheet of cling film and double it up. Add the mixture lengthways to the centre, spreading it across about 20cm in a log shape. Use the cling film to help roll the mixture into a sausage shape, then twist the ends to make sure it is secure. Pop into the fridge for a few hours.

Roll the salami every time you go into the fridge so that as it cools it maintains that rounded shape. Leave overnight.

Before taking out of the cling film, roll the salami again to ensure a round log shape. Remove from the cling film and dust generously with icing sugar all over, brushing any excess off. Leave for a few minutes so it’s not too brittle when cutting, then slice. It is ready to eat with a delicious hot drink. The salami will keep in the fridge for up to one week.

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