Chocolate salami is an easy and (no-bake!) recipe with Italian decent. This recipe comes from the kitchen of Chef Paola Martinenghi and is a perfect addition to any holiday table!
- Chef Paola Martinenghi
1 3/4 loosely packed Cups Dark Cocoa Powder (minimum 70% Cocoa)
1 3/4 loosely packed Cups Tea Biscuits
3/4 Cup Unsalted Butter, softened
1 Cup loosely packed Brown Sugar
1-1/2oz Rum (optional)
3 Round Mint White Candies (optional)
2 Tbsp Caster Brown Sugar or Icing Sugar to decorate
Wrap the biscuits in a large tea towel and with a rolling pin, break them into small pieces (no bigger than a penny).
Melt butter and add it to a mixing bowl with sugar, cocoa powder and eggs. Mix until incorporated.
If using mint candies, crush them into tiny pieces and mix into the mixture.
Add crushed biscuits to the mixture and mix together using your hands, almost squeezing the mixture together. Mix for about 1 minute.
Place the mixture on a piece of aluminum foil and mould it into a salami shape, around 12 inches long and 2 inches thick.
Place the wrapped "salami" in the fridge for 24 hrs (or freezer for 6 hrs, allowing to thaw for 1hr prior to serving).
6. Before serving, roll whole chocolate salami in caster brown sugar (for more of a “crunchy” bite) or icing sugar (for more of a “salami” look). Slice & serve.
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