Chocolate salami with pistachios and cranberry, gluten free

Ingredients

• 200 g Dark chocolate, 70-85%
• 80 g Pistachio nuts, raw, blanched,peeled
• 80 g Dried cranberries
• 80 g Port
• 80 ml Coconut milk
• 80 g Butter, fat free, unsalted
• 100 g Icing sugar
• 200 g Digestive biscuits, gluten free
• 80 g Almond flakes, chopped
• 2 pcs Egg yolks
• 2 ml Vanilla extract
• 1 pinch Salt
• 50 g Cocoa powder, unsweetened

Method

1. Crush the biscuits into crumbs, almost powdery.
2. Add the almonds, cranberries, and pistachios then sprinkle half of the port wine over the mixture, set aside.
3. Put the chocolate and butter in a metal bowl, place over a pot of boiling water, allow to melt.
4. Once the chocolate is melted, add the icing sugar, salt, egg yolks, the rest of the port wine, vanilla, and the condensed milk. Mix well and continue cooking over the bain-marie for another 4 minutes to cook the eggs, stir regularly.
5. Add the biscuit mixture.
6. Mix well.
7. Let the mixture cool for 10-15 minutes, as it starts to thicken and it's easier to work with.
8. Shape into a salami shape with a double layer of cling film.
9. Let the salami set in the fridge.
10. Remove the cling film and then roll the salami in cocoa powder.
11. Serve.