There are various versions of this Christmas favourite from Italy, Portugal and this one from a reader originating from Malta. Dates, apricots and nuts create the natural sweetness (no added sugar!) and satisfying crunch. With a generous hit of whisky, this is definitely a dessert for adults. Chilling time is 2 – 3 hours. Serves 20
Christmas Chocolate Salami – Malta
(romblu talmilied bic-cikkulata
- Combine the pitted dates, milk and 1 tablespoon whiskey in a medium saucepan. Place over a medium heat and bring to a simmer, stirring.
- In a bowl combine the biscuits, hazelnuts, apricots and the remaining 2 tablespoons of whiskey. Add the warm date mixture and stir to combine.
- Spoon the mixture onto a sheet of baking paper and roll into a log shape about 15 cm/10inches long. Place in the fridge for 2–3 hours until firm.
- Melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Remove the log from the baking paper and brush with the melted chocolate to cover completely. Allow to dry then dust with icing sugar.
- Cut into thick slices and serve.