Introduction

This Sweet Grazing Wreath is a delightful and visually stunning dessert that’s perfect for sharing at holiday gatherings or special occasions. Combining rich chocolate salami slices, colorful white chocolate jazzies, and festive decorations, it offers a mix of textures and flavors that will impress your guests.

Sweet Grazing Wreath Recipe - Recipe Image

Ingredients

100g biscuits (speculoos and digestives recommended)
50g pretzels
200g dark chocolate, roughly chopped
50g unsalted butter
2 tbsp golden syrup
2 tbsp icing sugar
100g white chocolate
1 tsp hundreds and thousands (sprinkles)
Chocolate coins (ruby chocolate suggested)
Pink or gold lustre (optional)
Large figs, quartered
Bay leaves
Finger wafers
Pink sugar mice
Chocolate cigarellos

Instructions

Step 1: Crush the biscuits and pretzels into coarse crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Step 2: Melt the dark chocolate, butter, golden syrup, and a small pinch of salt together in a heatproof bowl. Use 20-second bursts in the microwave or a bowl over simmering water, stirring until smooth. Mix in the biscuit and pretzel crumbs.
Step 3: Spread the mixture onto baking parchment and roll it into a log about 6cm in diameter using the parchment to help. Twist the ends of the parchment around the log to hold its shape, tuck the ends underneath, then chill for at least 3 hours or overnight until set.
Step 4: Remove the log from the parchment and dust it with icing sugar. Brush off any excess icing sugar with a pastry brush. Dip a sharp knife in boiling water, wipe it dry, and slice the log into 2cm-thick pieces.
Step 5: To make the jazzies, melt the white chocolate as in Step 2. Spoon small, round blobs of the melted white chocolate onto baking parchment-lined tray (about 40 pieces). Sprinkle with hundreds and thousands, then chill for at least 30 minutes.
Step 6: Unwrap the chocolate coins. Optionally, use a small paint brush to coat them with pink or gold lustre for extra shimmer.
Step 7: On a round serving platter, arrange the chocolate salami slices, jazzies, chocolate coins, figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos into a festive circular wreath shape.

Tips & Variations

Try different biscuit combinations like ginger snaps or graham crackers for varied flavors.
For a nutty twist, add chopped nuts such as almonds or hazelnuts into the chocolate mixture.
If you don’t have golden syrup, substitute with honey or corn syrup, though the flavor will be slightly different.
Use edible glitter or colored sugar instead of lustre to customize the look of your chocolate coins.
Make the wreath ahead of time to allow flavors to meld; just keep it well chilled until serving.

Storage

Store the assembled wreath covered in the refrigerator for up to 3 days to keep the chocolate firm and the decorations fresh. If sliced in advance, keep the chocolate salami pieces in an airtight container. To serve, bring to room temperature for about 10 minutes for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used as a substitute, but the overall flavor will be sweeter and less intense. Adjust sweetness by reducing the icing sugar if desired.

How do I prevent the white chocolate jazzies from melting?

Ensure your workspace and baking tray are cool when making jazzies, and chill them immediately after shaping and sprinkling. Keep them refrigerated until serving to maintain their shape.

Sweet Grazing Wreath Recipe

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4.9 from 52 reviews

A delightful Sweet Grazing Wreath featuring chocolate salami slices, colorful white chocolate jazzies, and festive decorations including chocolate coins, figs, and pink sugar mice. Perfect for holiday entertaining or special occasions, this no-bake treat combines crunchy biscuits and pretzels with rich dark and white chocolate, presented in an eye-catching wreath shape.

Author: Dana
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes (including chilling)
Yield: 40 small slices plus 40 jazzies 1x
Category: Dessert
Method: No-Cook
Cuisine: European
Diet: Vegetarian

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 (White Chocolate Decorations)

100g white chocolate
1 tsp hundreds and thousands (sprinkles)

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 the biscuit and pretzel crumbs: Place the biscuits and pretzels in a food processor, blitzing to coarse crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin until roughly broken up but still chunky.
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 either by microwaving in 20-second bursts, stirring in between until smooth, or by setting the bowl over a pan of simmering water making sure the bowl doesn’t touch the water. Stir until fully combined.
Combine crumbs and chocolate: Stir the biscuit and pretzel crumbs into the melted chocolate mixture ensuring even coating.
Shape and chill chocolate salami: Spread the mixture onto a sheet of baking parchment, then roll it into a log approximately 6cm in diameter, using the parchment to help shape and twisting the ends to hold the log. Tuck the ends underneath and chill the log for at least 3 hours or overnight until firm.
Slice the chocolate salami: Remove the chilled log from the parchment, dust generously with icing sugar, and use a pastry brush to remove any excess. Dip a sharp knife into boiling water, wipe dry, and slice the log into 2cm-thick pieces, cleaning the knife between cuts for tidy slices.
Make the jazzies: Melt the white chocolate using the same gentle melting method described earlier. Line a large baking sheet with baking parchment and spoon small round blobs (about 40 in total) of melted white chocolate onto the sheet. Sprinkle each blob with hundreds and thousands and chill for at least 30 minutes until set.
Prepare the chocolate coins: Unwrap the ruby chocolate coins. If desired, use a small paint brush to apply pink or gold edible lustre for a shimmering effect. Leave plain if preferred.
Assemble the wreath: On a large round serving platter, arrange the chocolate salami slices, white chocolate jazzies, decorated chocolate coins, quartered figs, bay leaves, finger wafers, pink sugar mice, and chocolate cigarellos into an appealing circular wreath shape. Adjust decorations for balance and festive appearance before serving.

Notes

For best slicing results, ensure the chocolate salami is thoroughly chilled before cutting.
Use a sharp knife warmed in hot water to create neat slices without cracking.
Ruby chocolate coins add a festive touch with their natural pink color, but milk or dark chocolate coins can be substituted.
Optional edible lustre dust can enhance visual appeal of decorations.
Chocolate salami can be made up to 2 days ahead and kept chilled.
Customize the wreath with seasonal fruits or additional decorations as desired.

Keywords: chocolate salami, sweet grazing wreath, no-bake dessert, festive dessert, white chocolate jazzies, holiday treat