Step 1

Break the chocolate into rough pieces and place in a large mixing bowl with the butter. Place the bowl on top of a saucepan filled with hot water making sure that the water does not touch the bottom of the bowl.

Step 2

Keep the pan on a medium heat making sure that the water does not boil. Stir the butter and chocolate every so often until completely melted and smooth.

Step 3

Meanwhile, add the Amaretti cookies to a ziploc bag and crush to small-medium sized pieces using a rolling pin.

Step 4

Remove the bowl from the heat and slowly add the milk whilst stirring until totally combined. Next add the cacao powder and salt and stir it into the chocolate, don’t worry if there are a few lumps.

Step 5

Add the crushed cookies and nuts and stir until completely coated in the chocolate mixture.

Step 6

Tip the mixture onto a sheet of baking parchment into a rough log shape. You want to place the mixture at the end closest to you so you can roll it up.

Step 7

Fold the baking parchment right over the chocolate forming it into a log shape. Roll it a couple of times twisting in each end to secure it. I also like to wrap it again in plastic wrap for a neater shape but that’s optional.

Step 8

Place in the fridge for 4-6 hours or overnight. Once firm lightly dust it in powdered sugar for a realistic look. See instructions below for tying the salami with kitchen string (optional).

Step 9

Make a small loop with one end of the string and tie a knot to secure it.

Step 10

Tie the string around the salami once and pass the other end of the string through the first loop and pull it tightly making sure the knot is underneath the salami.

Step 11

Bring the piece of string up and over the end of the salami and tuck it underneath the top piece of string.

Step 12

Next, pull the string down around 1 inch from the first loop and use your thumb to hold it in place.

Step 13

Whilst holding the string in place loop it right around the salami and tuck it underneath your thumb to secure it making sure to pull firmly. Repeat another 4-5 times or until you reach the end of the salami.

Step 14

Once your at the end of the salami wrap the string right over that end and tuck it under the pieces of string on the bottom. Tie a knot to secure it.