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

INGREDIENTS:

• 250g/8oz pitted dates, chopped
• 200ml/ 7 fl oz evaporated milk 
• 60 ml (¼ cup) whiskey
• 180g/ 1 cup plain biscuits, such as Marie, crushed
• 100g/ ½ cup roasted hazelnuts, chopped
• 100g/ ½ cup dried apricots, finely chopped
• 100g/ ½ cup good quality dark chocolate (60%), chopped
• icing sugar, to dust

METHOD:

1. Combine the pitted dates, milk and 1 tablespoon whiskey in a medium saucepan. Place over a medium heat and bring to a simmer, stirring.
2. In a bowl combine the biscuits, hazelnuts, apricots and the remaining 2 tablespoons of whiskey. Add the warm date mixture and stir to combine.
3. 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. 
4. 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.
5. Cut into thick slices and serve.
   

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