Description
This Sweet Grazing Wreath is a delightful and visually stunning dessert centerpiece perfect for festive occasions. Combining a crunchy chocolate salami made from biscuits, pretzels, dark chocolate, and golden syrup, along with vibrant jazzies and chocolate coins, this wreath is accented with fresh figs, bay leaves, and whimsical pink sugar mice for an elegant and fun presentation.
Ingredients
Scale
Chocolate Salami
- 100g biscuits (speculoos and digestives recommended)
- 50g pretzels
- 200g dark chocolate, roughly chopped
- 50g unsalted butter
- 2 tbsp golden syrup
- Pinch of salt
- 2 tbsp icing sugar
Jazzies Decoration
- 100g white chocolate
- 1 tsp hundreds and thousands (sprinkles)
Additional Decorations
- Chocolate coins (ruby chocolate recommended)
- Pink or gold lustre (optional, for brushing coins)
- Large figs, quartered
- Bay leaves
- Finger wafers
- Pink sugar mice
- Chocolate cigarellos
Instructions
- Prepare biscuit and pretzel crumbs: Place the biscuits and pretzels in a food processor and blitz until they form coarse crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Melt chocolate mixture: Combine the dark chocolate, unsalted butter, golden syrup, and a small pinch of salt in a heatproof bowl. Melt either in the microwave in 20-second bursts, stirring until smooth, or over a simmering pan of water ensuring the bowl does not touch the water.
- Mix crumbs into chocolate: Stir the biscuit and pretzel crumbs into the melted chocolate mixture until thoroughly combined.
- Shape the chocolate salami: Spread the mixture onto a sheet of baking parchment. Using the parchment, roll it into a log approximately 6cm in diameter. Twist the ends of the parchment to secure the shape and tuck ends underneath. Chill in the refrigerator for at least 3 hours or overnight until firm.
- Slice and dust chocolate salami: Remove the log from the parchment. Dust with icing sugar using a pastry brush to remove any excess powder. Heat a sharp knife in boiling water, dry it, then slice the salami into 2cm-thick pieces for serving.
- Make the jazzies: Melt the white chocolate as done for the dark chocolate in step 2. Spoon small, round blobs of white chocolate (approx. 40 pieces) onto a baking sheet lined with parchment. Sprinkle with hundreds and thousands and chill for at least 30 minutes until set.
- Prepare chocolate coins: Unwrap the chocolate coins. If desired, use a small paint brush to apply pink or gold lustre for a shimmering finish.
- Assemble the wreath: On a large round serving platter, arrange the slices of chocolate salami, jazzies, chocolate coins, quartered figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos in a circular wreath shape. Adjust placement for balance and visual appeal. Serve chilled.
Notes
- Chilling time is essential to ensure the chocolate salami sets firmly for easy slicing.
- Use a warm knife to slice the salami cleanly without cracking.
- Jazzies can be customized with different types of sprinkles if desired.
- Optional lustre on coins adds a festive shimmer but can be omitted for a simpler look.
- Store the assembled wreath in the refrigerator until ready to serve to keep all components fresh.
- This dessert can be prepared a day ahead to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Keywords: chocolate salami, dessert wreath, grazing board dessert, festive dessert, no bake dessert, chocolate wreath, holiday dessert
