Chocolate Salami

Combine the chopped chocolate and the sweetened condensed milk in a medium saucepan. Heat this over a medium-low heat, stirring frequently until the chocolate is melted and smooth. Remove the pan from the heat and stir in the amaretto, shortbread and nuts. Mix thoroughly. Then let the mixture stand at room temperature until it is firm enough and cool enough to shape.

Generously sprinkle a large sheet of parchment paper with powdered sugar. On the parchment paper, shape the chocolate mixture into roughly a 12-inch long log. (Or whatever size fits your illusion!) The sugar will stick easily but I also scooped some up with my hand and patted it along the body of the salami.

Wrap the log completely in the parchment paper and chill it in your refrigerator for at least 8 hours. I placed my salami on a cookie sheet to stabilize it enough until it was firm. Slice before serving.

This recipe was adapted from Better Homes & Gardens magazine.