Go Back
Chocolate and Cheese Board

Chocolate and Cheese Dessert Board

This Chocolate and Cheese Dessert Board features a dark chocolate salami filled with digestive biscuits, pistachios, and apricots cozied up to creamy St Agur, honey, fresh and dried fruit, and roasted nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Course Dessert
Servings 4

Equipment

  • 1 small saucepan
  • 1 Rolling Pin
  • Plastic wrap
  • Butcher's Twine

Ingredients
  

  • 340g (10oz) Digestive cookies
  • ½ cup dried apricots coarsely chopped
  • ½ cup roasted pistachios lightly salted
  • 2 cups semi-sweet chocolate chips
  • 4 tbsp unsalted butter chopped
  • 1 cup heavy cream
  • 1 oz port **
  • powdered sugar for dusting

For the Board

  • 1 piece St. Agur
  • 1 bar milk chocolate I used fruit and nut
  • 6-8 figs quartered
  • ⅓ cup golden berries
  • ⅓ cup dried apricots
  • ⅓ roasted pistachios lightly salted
  • 2 tbsp honey

Instructions
 

For the Dark Chocolate Salami

  • Wrap the cookies in parchment paper or place them in a freezer bag and lightly crush them with a rolling pin. You want them only coarsely crushed. Transfer them to a bowl and add the pistachios and apricots. Set them aside.
    340g (10oz) Digestive cookies, ½ cup dried apricots, ½ cup roasted pistachios
  • Place the chocolate chips in a bowl and add the butter. Pour the cream into a small saucepan and place over medium heat. Heat the cream until on the verge of boiling. Take it off of the heat and pour it over the butter and chocolate. Let stand for 1 minute.
    2 cups semi-sweet chocolate chips, 4 tbsp unsalted butter, 1 cup heavy cream
  • When the minute is up, whisk the chocolate, butter, and cream together until smooth. *** Whisk in the port and add the cookies, pistachios, and apricots. Toss to coat.
    1 oz port **
  • Place several pieces of plastic wrap on a clean counter overlapping each other. Pour the chocolate mixture into the center of the plastic wrap. Take the end of the plastic wrap closest to you and fold it away from you. Continue to roll until you have a log. Twist the ends to create a tight seal and tension. Secure the ends with butcher's twine. Transfer the salami to the fridge and chill for 2 hours.
  • When the two hours are up, take the salami out of the fridge. You may notice the salami formed a flat side on the bottom. The ganache should be set enough to be mouldable at this point but not fully set. Roll the salami on a flat surface to refine the shape. Return the salami to the fridge and chill for another 2 hours.

To Build the Board

  • Arrange the figs, golden berries, milk choclate, dried apricots, pistachios, honey, and St. Agur on the board.
    1 piece St. Agur, 6-8 figs, ⅓ cup golden berries, ⅓ cup dried apricots, ⅓ roasted pistachios, 2 tbsp honey, 1 bar milk chocolate
  • When ready to serve take the salami out and dust it all over with powdered sugar. Slice a 1/4 of the salami and arrange the slices on the board.**** Serve immediately.
    powdered sugar

Notes

** Feel free to use any liqueur you wish here. Frangelico would be lovely as would Chambord. 
*** If the butter or chocolate doesn't fully melt, pop the bowl into the microwave and heat for 30 seconds. It should whisk smooth.
**** The salami will keep tightly wrapped in the fridge for 2-3 weeks. 
Keyword apricots, blue cheese, chocolate, pistachios