Chocolate salami, Salame al Cioccolato in Italian, is essentially a hardened chocolate log-shape stuffed with pieces of dry biscuits that once sliced across the short section, it looks just like a normal salami with bits of fat which instead are the biscuits inside.
Serves: 6 | Preparation time: 20 mins + 5 h in the fridge
- Dry biscuits/cookies: 300 g
- Dark chocolate: 200 g
- Butter, unsalted: 150 g
- Brown sugar: 80 g
- Water: 250 ml
- (optional) Rum: 30 ml
- Eggs: 2
- Coffee, powder or instant: 1 tbsp
Crumble the biscuits with your hands, then place them in a bowl.
Tip: Don’t put the biscuits in a food processor, because for this recipe you need coarse, fairly big pieces and not a fine powder.
Cut chocolate with a knife and put it into a saucepan along with a tbsp of water. Heat up the chocolate over low heat and stir continuously until completely melted. Leave it to cool down at room temperature.
Melt the butter in another saucepan; add sugar and whip it into a cream. Beat up the eggs and then add them to the butter and sugar cream; whip until you get a fluffy mixture.
Add rum (if you like) and chocolate as well and keep stirring until the cream is smooth and evenly mixed. Add chopped biscuits, coffee and delicately mix everything together.
Place a sheet of baking paper on your work surface and pour the chocolate mixture over it. Fold the edges of the baking paper so as to roll up the mixture on itself in a cylinder. Wrap the baking paper around the chocolate salami, closing all openings, then wrap it into tinfoil.
Leave it to cool down into the fridge for 4 to 5 hours or until the cylinder hardens up. Serve it cold, cut in slices.
Tip: If you want to speed up the process, simply freeze it for 2 hours.