Festive chocolate salami

Method

1. 1.Melt the butter and chocolate over a bain-marie, add the cocoa and mix everything well. Set the chocolate mixture aside for 30 minutes to cool slightly.
2. 2.Meanwhile, cut the dried mango into smaller pieces. Put it in a cup and pour the almond liqueur over it. Stir and set aside to soften.
3. 3.Cut the cranberries into halves or quarters, chop the pistachios a little and crush the digestive biscuits into pieces of about 1 cm2.
4. 4.Once the chocolate has cooled slightly and thickened, mix in the biscuits, cranberries, mango and pistachios.
5. 5.Take a sheet of cling film and tip the chocolate mixture onto the middle. Wrap it tightly in the film – shaping it into a long salami. Gently roll it back and forth to smooth everything out and tie the film at both ends.
6. 6.Put the salami in the fridge overnight to set.
7. 7.Remove the film and dust the salami all over with icing sugar. Slice and serve.