Break cookies in into large bowl and sprinkle with 1/2 of Port wine, set aside.
Melt chocolate in microwave or medium bowl using Bain Marie method.
When chocolate has melted, add butter, sweetened condensed milk, egg yolks, and stir well to incorporate. Mixture will start to thicken into a dough like consistency and pull away from bowl.
Add chocolate mixture to broken cookies.
Add vanilla, salt, rest of port wine and 1/2 of almonds, mix well until incorporated.
|
Lay out a long sheet of wax paper of 28in/70cm length. Foil will work as well.
Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper.
Mixture will be manageable by hand, now you can mold salami to the desired length and thickness. The length and thickness depends on taste, I would suggest somewhere between 7-10cm/3-4in - in diameter. This will enable nice size slices of approximately 3cm/1in, in thickness when done.
Sprinkle remaining almonds around salami and spread out as evenly as possible.
Bring salami to one side of paper and start to roll paper around log gently but firmly, once completely rolled, twist ends and refrigerate flat for at least 2 hours.
Take salami out of refrigerator 20min before cutting and serving.
|