Chocolate Salami

The biscuits are placed in the robot or meat grinder.

I would recommend the meat mincer, because it crumbles them better and more evenly.

So it is passed / chopped well, until they become fine crumbs.

During this time, boil the milk and dissolve the sugar in it.

Add the butter and stir until it melts.

Add cocoa to the cookie crumbs and mix well.

Here we have 2 dishes, so ready to move on to the most important step - incorporating the liquid into the biscuit composition.

Add a little milk and mix along with a spoon or a spatula. Notice that the biscuits absorb the liquid well, but do not pour everything at once - along the way, because the biscuits are different and can absorb the liquid from case to case. When you have a thicker composition, leave it for 5 minutes and then you see that it becomes drier, and again add milk and butter, mix.

And after you have made the biscuit composition, finally, add the almonds or hazelnuts - mix.

Spread a larger piece of cling film on the table, sprinkle a little coconut on it.

With a spoon, put the biscuit composition on the edge of the foil - to be the thickness of a "salami", even a little more.

Roll tightly and press well with your fingers to even out the salami and after you have formed them all (there were 3 for me) put them in the fridge for at least 2 hours.

After it has hardened well, cut it nicely and serve as you like.

Good appetite!