Sweet Grazing Wreath with Chocolate Salami and Festive Confections Recipe
This Sweet Grazing Wreath is a delightful holiday centerpiece featuring a chocolate salami made from crunchy biscuits and pretzels bound with rich dark chocolate. Accompanied by colorful white chocolate jazzies, lustrous chocolate coins, fresh figs, bay leaves, finger wafers, and whimsical pink sugar mice and chocolate cigarellos, this decadent dessert wreath is perfect for festive occasions and celebrations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 40 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
Ingredients
Scale
Chocolate Salami
- 100g biscuits (speculoos and digestives)
- 50g pretzels
- 200g dark chocolate, roughly chopped
- 50g unsalted butter
- 2 tbsp golden syrup
- small pinch of salt
- 2 tbsp icing sugar (for dusting)
Jazzies
- 100g white chocolate
- 1 tsp hundreds and thousands (sprinkles)
Decorations
- chocolate coins (ruby chocolate)
- pink or gold lustre (optional)
- large figs, quartered
- bay leaves
- finger wafers
- pink sugar mice
- chocolate cigarellos
Instructions
- Prepare biscuit and pretzel crumbs: Place the biscuits and pretzels into a food processor and blitz until coarse crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Melt chocolate mixture: In a heatproof bowl, combine the dark chocolate, unsalted butter, golden syrup, and a small pinch of salt. Melt the mixture gently in the microwave using 20-second bursts, stirring between each burst until smooth, or melt over a simmering water bath without letting the bowl touch the water.
- Combine crumbs and shape log: Stir the biscuit and pretzel crumbs into the melted chocolate mixture until fully incorporated. Spread the sticky mixture onto a sheet of baking parchment, then using the parchment help roll it into a log about 6cm in diameter. Twist the ends of the parchment around the log to hold the shape and tuck the ends underneath.
- Chill the salami: Refrigerate the log for at least 3 hours or overnight to set firmly.
- Slice and dust salami: Remove the chocolate salami log from the parchment. Dust generously with icing sugar and brush off any excess with a pastry brush. Dip a sharp knife in boiling water, dry it off, and slice the chocolate salami into 2cm-thick pieces for serving.
- Make jazzies: Melt the white chocolate as described in step 2. Line a large baking sheet with baking parchment and spoon small round blobs of the melted white chocolate (about 40 in total) onto the sheet. Sprinkle with hundreds and thousands and chill in the fridge for at least 30 minutes until firm.
- Prepare chocolate coins: Unwrap the ruby chocolate coins. If desired, use a small paintbrush to coat them with pink or gold edible lustre for a festive shimmer. Otherwise, leave them unadorned.
- Assemble the wreath: On a large round serving platter, arrange the sliced chocolate salami, white chocolate jazzies, decorated chocolate coins, quartered figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos in a circular wreath pattern to create an eye-catching and decorative dessert centerpiece.
Notes
- Make sure all chocolates are fully melted and smooth before combining to prevent lumps in the salami mixture.
- The chocolate salami can be prepared up to two days in advance and kept chilled for convenience.
- Use a sharp knife warmed in hot water for clean slices that don’t crumble.
- Decorate the wreath with fresh seasonal fruits like figs for added freshness and color contrast.
- If you cannot find ruby chocolate coins, substitute with any colorful chocolate coins or festive chocolates.
- Ensure the bay leaves used are for decorative purposes only and not for consumption.
Keywords: chocolate salami, sweet grazing wreath, holiday dessert, no-bake chocolate dessert, chocolate wreath, festive treats, biscuit salami, white chocolate jazzies
