The chocolate salami recipe reminds me of my grandma Lea. it is very simple, and the success is guaranteed.
What does chocolate salami taste like?
It definitely tastes like dark chocolate; you feel the crispness of these cookies that melt in your mouth. When you cut it, it resembles a slice of salami where the light-colored cookie is surrounded by chocolate paste similar to the “fat” in salami.
Consider these ingredients:
- Extra fresh eggs: opt only for fresh organic eggs since they aren’t cooked;
- Dark cocoa powder: I like the brand Perugina because it the best in Italy. In the States, Ghirardelli is a superior brand to Hershey’s. Do not replace the cocoa powder with chocolate because it has a different texture, and the result won’t be the same;
- White or dark chocolate chips: They make the salami crunchy and tempting. I like the dark chocolate ones; white chocolate makes the salami sweeter;
- Dry biscuits: Digestive biscuits are commonly used in this recipe, but I think they are too rich in butter, so I always opt for dry biscuits such as Petit or BelVita (U.S.), but any crunchy biscuits may fit the recipe;
- Good quality butter: This gives this dessert a unique and unforgettable taste.
- Liqueur: I think the most appropriate is rum, but if you do not like it, you may use brandy, amaretto liqueur, marsala, or Grand Marnier, whose orange aftertaste perfectly combines with the chocolate. Do not worry; children may have it as well since such a small amount of liquor is absorbed by the biscuits and balances the sweetness of the other ingredients. You will not taste it at all. However, you may substitute it with a cup of espresso coffee.
- 2/3 cup of sugar (150g)
- 3 egg yolk
- 1/3 cup of butter (70g)
- 1 1/2 cups of digestive biscuits, such as BelVita or Petit (150g)
- 4 tbsp of dark chocolate powder (30g)
- 1/3 cup of dark or white chocolate chips (50g) you may replace them with toasted, coarsely-chopped almonds or nuts or unsalted pistachios to your taste
- A splash alcohol Rum, brandy, Grand Marnier
- In a bowl of a blender, place sugar, egg yolks, melted butter (melt the butter over very low heat; it must not get too hot), dark chocolate powder, and the splash of alcohol;
- Coarsely crush the biscuits: I put them into a bag and bash them with my hands or with a rolling pin. You want a bag of small chunks, not powder because you want to see them when you cut the salami and feel them in your mouth when you bite into one. Do not use a food processor;
- Blend all the ingredients until the smooth and add chopped biscuits and chocolate chips (or dried fruit to your taste).
- Place the dough onto a piece of plastic wrap and shape it into a cylinder. Try to make it as cylindrical as you can; use your hands and a spatula. Roll it up into the plastic wrap tightly into a long big tube of dough. Then, wrap it in aluminum foil.
- Place the cylinder in the fridge or in the freezer for at least 6 or 7 hours.
- After chilling, remove both the plastic wrap and the aluminum foil and roll it in powdered sugar. Cut the chocolate salami into ½ inch (1 cm) thick slices like an actual piece of salami.
How you can store chocolate salami
You may store chocolate salami in the freezer for up to 1 month. Before serving it, let it sit for about 1 or 2 hours at room temperatures. It is something you should always have in your fridge for unexpected guests. They will surely pop in to see you again.
Store it in the fridge for up to 2 or 3 days,…but I think you will eat it all before that. If you have some slices left, wrap them into tinfoil and store in the freezer.