Chocolate salami with cocoa-coated peanut dragées

Method

1. Break the biscuits into small pieces — not into dust.
2. Heat the butter, sugar, cocoa and milk, stirring, until the sugar dissolves. Do not boil.
3. Mix the chocolate mixture with the biscuits and dragées.
4. Put the mixture on cling film, roll into a log and twist the ends.
5. Chill for 3 hours or freeze for 1 hour.
6. Roll the log in icing sugar and slice.

TipThe dragées don't melt, so the salami stays crunchy and is easy to take on a trip or to work.