- 300 g plain biscuits
- 150 g unsalted butter
- 200 g plain chocolate
- 100 g hazelnuts
- 2 tablespoons of brandy or rum
- 2 eggs
- 100 g sugar
Break the biscuits into small pieces. I used a type called Saiwa Oro which are readily available here, but you can see from the picture what type to aim for.
Lightly roast the hazelnuts and rub them together to try and remove as much of the skin as possible. Put them in a plastic bag and crush them with a rolling pin.
Make sure the butter is at room temperature and whisk it lightly by hand. Add the eggs and whisk it some more. Melt the chocolate in a bain marie. When the chocolate is smooth, add it to the butter and egg mixture. Make sure it is not too hot or the eggs will curdle. Add the brandy or rum. If you want to make an alcohol free version, use rum essence. Add the hazelnuts and mix well. Add the biscuits and mix again. When the biscuits are well covered by the chocolate, turn the mixture out onto a large square of greaseproof paper. Form it into a rough salami shape.
Bring the greaseproof paper up at the sides to make a sausage shape. Twist the paper together at the ends so you get a compact salami shape.
Cover the roll in aluminium foil and put in the fridge for at least 3 hours.
Unwrap and slice the roll reasonably thinly to serve. Lightly dust the plate with icing sugar if you like.