Chocolate Salami (Lebanese)

• 1 cup unsalted butter
• 34 cup granulated sugar
• 13 cup honey
• 3 eggs
• 34 cup cocoa powder, Dutch-processed
• 1 tablespoon liqueur, whatever you like or 1 tablespoon use a flavoring like vanilla extract
• 3 tablespoons cornstarch, diluted in 1/4 cup of cold water
• 34 lb of marie cookie, cut in small squares (plain cookies, like animal crackers)
• 1 handful pistachios (no need to toast the pistachios) or 1 almonds (no need to toast the pistachios) or 1 hazelnuts, toasted (no need to toast the pistachios)

1. Cut the plain cookies with a knife or a rolling pin.
2. Set aside in a large bowl.
3. Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy).
4. Add the cocoa powder and mix well to blend thoroughly.
5. Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes.
6. Done.
7. Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
8. When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage.
9. Enclose it tightly and place in the freezer for at least 6 hours.
10. To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve.
11. Keep the remainder in the freezer.

unsalted butter, sugar, honey, eggs, cocoa powder, liqueur, cornstarch, marie cookie, handful pistachios

Taken from www.food.com/recipe/chocolate-salami-lebanese-425293 (may not work)