Delicious… a small dessert with a BIG presence… and the perfect little gift for when needed, stored in your freezer, wrapped and ready to go !

This was our second visit to the beautiful Bosbokfontein Private Nature Reserve…

We served the Chocolate Salami for an afternoon coffee treat, after a refreshing swim… sooooo let’s go to the beach..

Time to run up the hill for Coffee and Chocolate Salami…

I made the Chocolate Salami at home and kept it frozen until needed….. no need to defrost…

Click here for a printable PDF recipe card :-> Chocolate Salami with a hint of mint……. RECIPE CARD

You will need:

150g chopped dark chocolate
150g chopped fruit and nut chocolate
1 x box MINT chocolate Romany Cream biscuits
1/2 cup cream
2 x tablespoons Kahlua Liquor
1/2 cup roughly chopped pecan nuts
+/- 14 glaze cherries
Icing sugar for dusting
Grease proof paper
Pretty ribbon

Blitz the biscuits until very fine..

Slowly melt the chocolate and cream on a very low heat in a small saucepan, take off the heat as soon as the chocolate is melted.

Add the fine chocolate biscuits to the melted chocolate and cream, add the Kahlua and chopped pecan nuts.

Let the chocolate mixture cool in the fridge… +/- 1 hour or until it is semi set and can be moulded into a roll. Cut a large piece of grease proof paper and dust with icing sugar.

Tip the semi set chocolate mixture onto the icing sugar dusted grease proof paper and mould it into a long cylinder shape. Place the cherries on top and press them halfway into the chocolate mixture.

Dust the top liberally with more icing sugar and fold the paper neatly over the roll. I then use a cut open cardboard roll (from glad wrap or foil) to keep the semi soft chocolate salami into share while setting it in the freezer for another hour. Use clothing pegs to keep the ends of the roll closed until more firmly set.

After the salami is set, remove the greased proof paper, it will be a bit sticky but ease it off with the tip of a knife, open another clean piece of paper, dust the paper again with icing sugar, add the salami and top with more icing sugar. This is like a second wrapping, and should be done before the salami is completely set. Once neatly rolled in clean icing dusted paper tie the ends with pretty ribbons, I usually cut the salami in half and have 2 smaller rolls.

Put the neatly wrapped salami’s into sip lock bags to prevent the paper from getting wet in the freezer, and keep until needed.

Cut straight from the freezer into +/- 4mm wide rings..

In Willem’s words to us.. “Mamma dis die lekkerste ding wat ek nog ooit geeet het”.

And then it was time for Asta to show the teenagers how to make “real” coffee… what a treat…. their first serious coffee experience overlooking the beautiful ocean, sipping strong coffee and eating minty chocolate salami…

Memories in the making for our children…

Time to get back to the puzzle… what we do at Bosbokfontein… (and a nice gift guests at Bosbokfontein can bring – a reminder for next time)

A little piece of heaven… thanks for the invite… a truly special feel good place…