- 1 lb. cake (4 cups, not packed, or cookie scraps)
- 2 oz. figs (soft dried, about 15, coarsely chopped)
- 2 oz. dates (Medjool, about 5 large, pitted and coarsely chopped)
- 1/2 cup/2 oz. cranberries (dried)
- 1/2 cup/4 oz. almonds (toasted, coarsely chopped)
- 1/2 cup/4 oz. hazelnuts (toasted, coarsely chopped)
- 1/2 tsp. salt
- 1 cup cream (heavy)
- 1.25 cups/8 oz. chocolate (bittersweet chocolate or chocolate chips, finely chopped)
- 1 tsp. vanilla extract
To make the ganache:
- Place the chopped chocolate in a medium heat-safe bowl, and place the cream in a small saucepan over medium heat.
- Bring the cream to a simmer, so that bubbles appear on the edges of the pan, but do not let it boil.
- Pour the hot cream over the chopped chocolate and let it soften for a minute, then whisk it until the chocolate is melted and the mixture is well-combined and smooth.
- Set aside your ganache for now.
- Place the cake or cookie scraps in the bowl of a food processor and pulse until you have fine crumbs.
- Put the cake or cookie crumbs into a large bowl.
- Add the chopped fruit, nuts, and salt to the cake crumbs and mix until well-distributed.
- Add the vanilla extract to the ganache, and then pour the ganache over the cake mixture.
- Stir until well-combined and there is a uniform texture throughout.
- Press some cling-wrap to the top of the mixture and refrigerate until firm enough to roll, at least 1 hour.
- Once the candy has firmed up, scoop half of it from the bowl and, using waxed paper or parchment, roll it into a log about 2 inches in diameter and 9 inches long.
- Once it is a cylinder, roll it on the counter a few times to try and get it as round as possible.
- Repeat the process with the second half of the candy, forming an identical log.
- Place the logs on a baking sheet and freeze them until firm, at least 2 hours.
- The salami can be kept frozen for up to a month, but if you plan to freeze them for that long, wrap the logs with plastic wrap to prevent odors or freezer burn.
- About 15 minutes prior to serving, remove the logs from the freezer.
- Roll them in powdered sugar to make them resemble salami.
- Cut them into thin slices and serve.
- The logs can stay at room temperature for several hours before getting too soft.
- If they do start to get too soft, refrigerate or freeze briefly to firm them up.
- If the sugar coating starts to melt, re-roll them in sugar as needed.
|Nutritional Guidelines (per serving)|