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You are here: Croan Cottage Blog » Recipes » Blog article: Chocolate Prosecco Truffle Salami

Chocolate Prosecco Truffle Salami


  • 200g butter
  • 140g caster sugar
  • 4 eggs
  • 2tbsp cocoa powder
  • 50ml prosecco
  • Pinch sea salt
  • 250gdark chocolate
  • 140g shortbread biscuits, roughly chopped
  • 100g roughly chopped blanched almonds
  • 100g roughly chopped brazil nuts
  • 100g roughly chopped hazelnuts


  1. Cream the butter and sugar together until light and fluffy.
  2. Add the eggs, one at a time, beating continually (don’t mind the appearance!)
  3. Add the Prosecco, cocoa powder and salt.
  4. Melt the chocolate and allow to cool a little. Beat into the mixture and fold through the chopped biscuits and nuts.
  5. Put a double layer of clingfilm on a flat surface (if you dampen the surface the film clings better) and spoon the mixture onto the film.
  6. Shape into a sausage and wrap tightly. Chill until set (ideally overnight).
  7. Unwrap, dust with icing sugar, slice and serve.

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