CHOCOLATE LOG

Dusted in icing sugar and tied with string, this Italian speciality looks like a deli-style salami but is full of nuts and chocolate

MAKES 16 slices PREP 1hr, plus chilling COOK about 15min

100g (3½oz) unsalted butter, softened

300g (11oz) dark chocolate, broken into small pieces 100g (3½oz) milk chocolate, broken into small pieces

3tbsp brandy

50g (2oz) flaked almonds

50g (2oz) shelled pistachios

50g (2oz) walnuts 2 shortbread fingers, broken into pea-size chunks

1tbsp icing sugar

❶ In a medium bowl set over a pan of barely simmering water, gently melt the butter and chocolates, stirring until smooth. Stir in the brandy, nuts and shortbread chunks. Cover the bowl and chill for 1hr until firm and pliable.

❷ Divide chocolate mixture in half. Place each half in the centre of its own large piece of clingfilm. Fold clingfilm over each mixture and, with your hands, mould them into log shapes about 5cm (2in) diameter. Roll up each log in the clingfilm, twisting the ends to seal. Roll on the work surface to make the logs evenly round. Chill for 1hr until firm.

❸ Sprinkle icing sugar over the work surface, then unwrap the logs and roll in the sugar to coat. Dust off excess with a pastry brush.

❹ Tie with string at 2cm (¾in) intervals to create the look of a hung salami. Cut 2 pieces of baking parchment about 25.5 x 25.5cm (10 x 10in). Place a log in the centre of each piece of paper, roll up and tie with ribbon to give as a gift. To serve, remove string and slice into 1cm (½in) rounds with a sharp knife.