CHOCOLATE SALAMI

Melt chocolate chips, butter and cream in heatproof bowl set over saucepan of hot (not boiling) water. Remove from heat and stir to combine well. Let cool slightly. Meanwhile, place cookies in a resealable bag and crush them using a rolling pin until broken into small pieces with some crumbs. Stir into melted chocolate. Stir in cranberries and almonds. Let cool at room temperature, stirring occasionally, for about 30 minutes or until thickened. Divide chocolate mixture onto 2 large pieces of plastic wrap and roll up each to shape into an 8-inch-long log, about 1 1/2 inches in diameter. Sprinkle some icing sugar onto a piece of parchment paper large enough to wrap the chocolate salami. Place the chocolate log onto the icing sugar and roll to cover in the icing sugar. Wrap up the chocolate salami in the parchment paper and tie the ends with kitchen string or a ribbon. Repeat with remaining log. Refrigerate for at least 1 hour or until chilled before slicing to serve.