Chocolate salami (salame di cioccolato)
Chocolate salami (salame di cioccolato) is a famous dessert which combines chocolate and crushed cookies in a delicious sweet roll. Equally popular in Italy and Portugal, the true origin of the dish is vague, and it is regarded as an indispensable dessert of both national cuisines.
Chocolate salami is a dessert that’s as whimsical as it sounds. The name of this sweet treat is derived from its cylindrical shape, which resembles a salami. A base of melted chocolate is speckled with biscuits and an array of add-ins, formed into a sausage shape, and cut into rounds that resemble slices of salami. Sometimes alcohol such as port wine, Marsala or rum is added.
The salami is usually dusted with confectioner’s sugar to resemble the bloom of well-cured charcuterie. Some people even take the effect a step further and tie it up with string. To complete the conceit, you can serve your Chocolate Salami on a cutting board, with the first few slices already cut, along with small knife so your guests can help themselves to more slices if they like, just as you would with a real salami.
Traditional versions were usually made with a blend of chocolate and eggs, while the modern varieties usually use firm ganache mixtures and often incorporate nuts or dried fruit.
This playful dessert is delicious with a cup of hot coffee or tea. A festive dessert for a holiday party or just anytime you’d like to treat yourself to something sweet and pretty. The best part of this Christmas dessert is that it is quick to make and a no-bake recipe.
Chocolate salami (salame di cioccolato)
from https://www.insidetherustickitchen.com/
Chocolate Salami is such a fun dessert to make during the festive season. Loaded with chocolatey goodness, Amaretti cookies and nuts then dusted with powdered sugar for a realistic look. Super fun and so easy to make plus it's egg-free!
1 cup dark chocolate good quality 70% cocoa (150g)
5 tbsp butter cut into cubes (70g)
⅓ cup milk (80ml)
4 tbsp cacao powder
2 cups Amaretti cookies/biscuits crunchy ones not soft (100g)
⅓ cup whole hazelnuts (45g)
⅓ cup unsalted pistachios (45g)
Powdered sugar for dusting (icing sugar)
pinch of sea salt flakes
Break the chocolate into rough pieces and place in a large mixing bowl with the butter. Place the bowl on top of a saucepan filled with hot water making sure that the water does not touch the bottom of the bowl.
Keep the pan on a medium heat making sure that the water does not boil. Stir the butter and chocolate every so often until completely melted and smooth.
Meanwhile, add the Amaretti cookies to a ziploc bag and crush to small-medium sized pieces using a rolling pin.
Remove the bowl from the heat and slowly add the milk whilst stirring until totally combined. Next add the cacao powder and salt and stir it into the chocolate, don’t worry if there are a few lumps.
Add the crushed cookies and nuts and stir until completely coated in the chocolate mixture.
Tip the mixture onto a sheet of baking parchment into a rough log shape. You want to place the mixture at the end closest to you so you can roll it up.
Fold the baking parchment right over the chocolate forming it into a log shape. Roll it a couple of times twisting in each end to secure it. I also like to wrap it again in plastic wrap for a neater shape but that’s optional.
Place in the fridge for 4-6 hours or overnight. Once firm lightly dust it in powdered sugar for a realistic look. See instructions below for tying the salami with kitchen string (optional).
12 servings
Notes
Nuts - I like to keep the nuts whole so you get nice slices throughout the salami when you cut it. If you don't have pistachios and hazelnuts then peanuts, cashews or almonds would also work well.
Adding the milk - make sure to add the milk slowly stirring vigorously in-between additions. Don't add it all in at once or there's a chance the chocolate could split. I tend to add the milk in 3 goes. If your chocolate has split check out my tip below to save it you don't need to throw it out!
What can I use instead of Amaretti cookies? You can use any type of dry cookies such as digestive biscuits (UK) or graham crackers.
Liqueur - if you're not serving this to children try adding in 1 tbsp of your favourite liqueur.
Storage - the chocolate salami will keep well in the fridge for 1 week. Note: I have kept this for up to 2 weeks and it didn't spoil and still tasted delicious.
Freezing - make sure to wrap it tightly in plastic wrap or baking parchment and aluminium foil.
Chocolate Peanut Butter Slice-and-No-Bake Cookies
from https://www.thekitchn.com/
When my oven broke recently I started brainstorming fun no-bake treats, and thus this playful twist on chocolate salami was born. It borrows the same shaping and slicing technique, but the base is more akin to a peanut butter ganache that hardens into a fudge-like texture, and each bite is packed with salty pretzels and peanuts. It’s rich, creamy, and a perfect winter treat. Here’s how to make it in four simple steps.
1 cup roasted, unsalted peanuts
7 ounces salted mini pretzel twists or thin pretzel rods (such as Snyder’s Mini Pretzels)
12 ounces semisweet or bittersweet chocolate chips (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter
1 cup creamy peanut butter, such as Skippy
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspooon kosher salt
Cooking spray
Flaky sea salt, for sprinkling (optional)
Place 1 cup roasted, unsalted peanuts in the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped, 5 to 7 pulses. Transfer to a medium bowl. Place 7 ounces pretzels in the food processor and pulse until coarsely chopped into 1/2-inch pieces, 5 to 8 pulses. Add to the bowl of peanuts. (Alternatively, chop both peanuts and pretzels by hand with a knife.)
Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat; reduce the heat as needed to maintain a simmer. In a large, heat-proof bowl slightly larger than the saucepan, place 12 ounces chocolate chips, 6 tablespoons unsalted butter, 1 cup creamy peanut butter, 1 cup whole milk, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Place the bowl on the saucepan simmering water and heat, stirring often, until completely melted and smooth, 6 to 9 minutes. Remove the bowl from the heat. Add the peanuts and pretzels and stir to evenly combine. Cover the bowl with plastic wrap and refrigerate until firm but malleable, about 1 hour.
Prepare two sheets of plastic wrap, each about 20 inches long. Transfer half of the chocolate mixture onto each sheet. Lightly spray your hands with cooking spray and form each portion into a 7-inch log, spraying your hands with more cooking spray if the chocolate starts to stick. (If the chocolate is too soft to work with, refrigerate for 15 minutes and try again.)
Wrap each log in the plastic wrap and twist the ends together tightly to create a uniform log shape. Refrigerate until firm, at least 6 hours or up to overnight.
When ready to serve, unwrap the logs and place on a cutting board. Using a serrated knife, cut the logs crosswise into 1/2-inch thick round slices. Sprinkle the cut side of the slices with flaky sea salt if using, and serve immediately (they will get soft as they warm up). If you don’t want to slice both logs at once, slice just one and keep the remaining uncut log refrigerated in the plastic wrap for later.
RECIPE NOTES
Toasting the peanuts: If using raw peanuts, place them in a large, dry skillet and heat over medium heat. Cook, stirring often to prevent burning, until the peanuts darken in color slightly and are fragrant, 4 to 6 minutes. Transfer onto a cutting board and let cool, then coarsely chop.
Storage: Leftover cookies can be refrigerated in an airtight container for up to 7 days. The log can also be frozen for up to 2 months. Thaw in the refrigerate overnight before slicing.
How to tie the salami (optional)
Make a small loop with one end of the string and tie a knot to secure it.
Tie the string around the salami once and pass the other end of the string through the first loop and pull it tightly making sure the knot is underneath the salami.
Bring the piece of string up and over the end of the salami and tuck it underneath the top piece of string.
Next, pull the string down around 1 inch from the first loop and use your thumb to hold it in place.
Whilst holding the string in place loop it right around the salami and tuck it underneath your thumb to secure it making sure to pull firmly. Repeat another 4-5 times or until you reach the end of the salami.
Once your at the end of the salami wrap the string right over that end and tuck it under the pieces of string on the bottom. Tie a knot to secure it.
