Rocky road salami

Method

1. Put the digestive biscuits in a freezer bag and bash into small pieces with a rolling pin
2. In a large saucepan over a low heat, melt the dark chocolate, butter, caster sugar and golden syrup, stirring occasionally, until smooth and well combined
3. Stir in the coconut rum, marshmallows, pistachios and jelly beans
4. Cover and allow to cool for approximately 1 hour, until the mixture is firm but still pliable
5. Divide the mixture in two, then put each half in the centre of a large piece of cling film
6. Fold the cling film over the mixture and, with your hands, mould each into a salami shape about 6cm in diameter
7. Roll up the salami in the cling film and secure each end by twisting, then roll each salami on your work surface to make two even sausage shapes
8. Chill for at least 1 hour, until firm
9. Dust the icing sugar over your work surface
10. Remove the salamis from the cling film and roll in the icing sugar to coat, dusting off any excess with a pastry brush
11. Tie each salami with cook’s string at 2-3cm intervals to give an authentic salami appearance
12. Wrap in greaseproof paper and store in the fridge
13. Remove 10-15 mins before serving, and slice into rounds

Contains animal gelatine.

*Ready in time excludes chilling