Chocolate Salami
11.26.2022, recipes
photos by Mariana Vernet & Silvia Retana
Traditionally served as a dessert in Italy and Portugal. There are many different versions of this recipe. Below is a good base, but you can experiment with different types of chocolates and fillings, like matcha and cherries. This recipe makes approximately two 8inch salamis.
Ingredients
3oz biscoff cookies
4oz oatmeal digestive biscuits
3oz biscoff cookies
4oz oatmeal digestive biscuits
240ml heavy cream (234g)
340g semisweet chocolate
57g butter
80g hazelnuts or your choice of nut
80g dried apricots or any fruit
Powdered sugar for dusting
340g semisweet chocolate
57g butter
80g hazelnuts or your choice of nut
80g dried apricots or any fruit
Powdered sugar for dusting
Instructions
Coarsely chop the cookies and biscuits without overdoing it, separate the fine crumbs form the larger pieces and save them for a pie crust. Keep the larger pieces.
Chop the chocolate into small bits. Heat the heavy cream to a simmer (do not boil) and pour over the chocolate. Stir. Add the butter and keep stirring untill fully incorporated and glossy.
Add the biscuits, cookies, nuts and dried fruit. Add a dash of salt. Stir together.
Lay out a long piece of plastic film and carefully place the mixture onto the film in a log form. Tightly wrap the plastic around the log and keep forming into a log until firm.
Place in freezer for at least two hours. Once firm, remove plastic wrap and dust heavily in powdered sugar. The texture from the film should have created crevices for the powdered sugar to enter and give the chocolate the impression of a salami.
Tie the salami with butcher twine. Store in freezer and remove 30 minutes before serving and slicing.
Coarsely chop the cookies and biscuits without overdoing it, separate the fine crumbs form the larger pieces and save them for a pie crust. Keep the larger pieces.
Chop the chocolate into small bits. Heat the heavy cream to a simmer (do not boil) and pour over the chocolate. Stir. Add the butter and keep stirring untill fully incorporated and glossy.
Add the biscuits, cookies, nuts and dried fruit. Add a dash of salt. Stir together.
Lay out a long piece of plastic film and carefully place the mixture onto the film in a log form. Tightly wrap the plastic around the log and keep forming into a log until firm.
Place in freezer for at least two hours. Once firm, remove plastic wrap and dust heavily in powdered sugar. The texture from the film should have created crevices for the powdered sugar to enter and give the chocolate the impression of a salami.
Tie the salami with butcher twine. Store in freezer and remove 30 minutes before serving and slicing.
