Chocolate Salami, Salame al Cioccolato in Italian, basically a chocolate sausage-shape dessert stuffed with dry biscuits, no baking required and simply delicious. Once sliced, it is also so scenic!
Serves: 6 | Preparation time: 20 mins + 5 h in the fridge
- Dry biscuits Italian Saiwa Oro Classico Biscuits: 300 g
- Dark chocolate 70%: 200 g
- Butter, unsalted: 150 g
- Brown sugar: 80 g
- Optional yet highly recommended: Rum: 30 ml
- Eggs: 2
- Coffee powder : 1 tablespoon
Crumble dry biscuits with your hands, place them in a bowl. You need coarse, fairly big pieces of biscuits, not a fine powder, thus better avoiding to place them in the food processor.
With a sharp knife chop dark chocolate into chunks to put into a saucepan along with a knob of butter. Heat up the chocolate over low heat and stir continuously until chocolate completely melts. Allow to cool at room temperature.
In another saucepan melt the 150 g of butter, add sugar, stir well until you get a smooth mixture.
Beat up the eggs, add them to the butter and sugar mixture.
Add rum, dark melted chocolate, keep stirring until you get a smooth cream. Add chopped biscuits, a teaspoon of coffee powder possibly not the soluble one, mix everything together getting a not too liquid nor too firm texture.
Place a sheet of baking paper on your work surface, pour the 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, sealing all openings, then wrap it into tinfoil.
Allow to cool in the fridge 4 to 5 hours or until the cylinder hardens up. Serve it cold, cut in slices.
Tip: If you need to speed up the process, simply place it in the freezer it 2 hours.