Recipes from Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France
by Kitty Morse
Chocolate Almond Salami
10 ounces dark chocolate, broken into pieces
3½ ounces honey
1½ ounces butter
7 ounces chopped almonds
Dark cocoa powder, for dusting
Bring water to a boil in the lower container of a double boiler. Remove from the heat and, to the upper container, add the chocolate, honey, and butter. Stir until smooth. Fold in the chopped almonds.
Line a baking sheet with aluminum foil. Spread the chocolate/almond mixture onto the foil. When cool to the touch, roll into the shape of a salami and refrigerate until it hardens completely. To serve, dust with cocoa powder and cut the saucisson into slices.
Store in the refrigerator for up to two weeks.