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Italian chocolate salami recipe

Italian chocolate salami recipe


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Salame di cioccolato or chocolate 'salami' is a very popular Italian dessert made out of biscuits, cocoa and butter. Loved by kids and adults alike, it's no-cook and fun to make with the children. With the addition of Nutella in this chocolate salami recipe, it's sure to be a hit.

2 people made this

IngredientsServes: 6

  • 200g tea biscuits
  • 40g dark cocoa powder
  • 1 egg
  • 125g butter, melted
  • 4 tablespoon caster sugar
  • 1 tablespoon chocolate hazelnut spread (such as Nutella®)

MethodPrep:10min ›Extra time:5hr resting › Ready in:5hr10min

  1. Break the biscuits into small pieces with your hands. Do not crumble as you would do for a cheesecake, but just break apart into smallish pieces.
  2. Place in a bowl with cocoa powder, egg, melted butter and sugar. Mix all ingredients to get a wet but stiff mixture. Then add the chocolate hazelnut spread and stir well.
  3. Cut a large rectangular piece of baking parchment. Transfer the mixture onto the paper and shape it as a log with your hands. Fold the paper and wrap around the log, twisting at each end.
  4. Place the chocolate salami in the fridge for at least 5 hours, or for 2 hours in the freezer, before slicing and serving.

Biscuit options

A great variety of biscuits would work well here, from common Rich Tea, digestives or shortbread, to petit beurre and Nice biscuits. Gluten free biscuits could also be used for a wheat-free treat.

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Chocolate salami (Salame di cioccolato)

This dessert is very popular amongst the Italian families and it is usually eaten with coffee, after lunch. It is sometimes served as dessert in trattorias, especially in those rural trattorias you can find along the Po river at the border between Lombardy and Emilia Romagna regions of Italy. There are many variations of the theme, of course, and this is down to the local culinary customs, as always happens in Italy. It's a rustic dessert that probably would never find a place in those fancy restaurants, but it is very good to eat and this is what really matters!

Ingredients (Metric & Imperial measurements):

  • 300 g (11 oz) Rich tea biscuits
  • 150 g (5 oz) Butter (unsalted)
  • 100 g (4 oz) Dark chocolate (I have used 85% cocoa)
  • 100 g (4 oz) Caster sugar
  • 2 Eggs (see note 1 below)
  • 30 ml (1 fl oz) Dark rum
  • OPTIONAL: see note 2 below
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

Ingredients (U.S. measurements):

  • 10 1/2 ounces Rich tea biscuits
  • 5 1/2 ounces Butter (unsalted)
  • 3 1/2 ounces Dark chocolate (I have used 85% cocoa)
  • 3 1/2 ounces Caster sugar
  • 2 Eggs (see note 1 below)
  • 2 tablespoons (1/8 cup) Dark rum
  • OPTIONAL: see note 2 below

Note 1: this is a dessert containing raw eggs, so be sure you buy fresh, top quality eggs.

Note 2: as an option, try adding 40 g (1 1/2 ounces) of citrus peel and double the quantity of rum.

Cut the butter into pieces and let it warm to room temperature.

Break the chocolate bar into pieces and put them into a small bowl. Melt the chocolate using the bain Marie method.

While melting the chocolate, stir with a spoon to be sure that there are no lumps. When the chocolate is completely melted, set the bowl aside and let the chocolate cool a little.

Put the biscuits into a large bowl.

Break the biscuits using the back of a spoon make them into crumbs.

When the butter is soft, work it with an electric whisk for few seconds and then start adding the ingredients as shown next (you can add all these ingredients without stopping to whisk).

Add the rum and whisk again for few seconds.

Pour the mixture into the large bowl containing the biscuit crumbs. If using citrus peel, add this now.

With a spoon, work the mixture until all the biscuit crumbs are completely coated with the chocolate mixture.

The result should be a chocolate dough.

Take the dough and make the shape of a salami. Put the chocolate salami onto a layer of cling film and then wrap it with the film.

When wrapping, press the chocolate salami to make it compact. Then seal the sides and put the chocolate salami in the fridge for a couple of hours.

After a couple of hours, you can slice your chocolate salami and serve it with coffee or tea.


The History Of Russian Chocolate Salami (Chocolate Sausage)

Russian Chocolate Salami became popular during Soviet times.

The dessert is made with tea biscuits, walnuts, butter, cocoa, sugar, and milk. These are very simple ingredients that most people had on hand or could find in local grocery stores. Chocolate Salami was also sometimes made using leftover homemade vanilla cookies.

Although today the variety of recipes for homemade treats and desserts in Russian cuisine is much more extensive, chocolate salami is still very popular.

Many have childhood memories of helping out in the kitchen to make Chocolate Salami.

What can be better than messing around with chocolate and biscuits and then licking your fingers when you are done?

Older children could even make it themselves without any help from adults. That&rsquos why many call Chocolate Salami &ldquoa taste of childhood&rdquo.


Chocolate Salami

Ingredients

  • Marie Biscuits 200 gms (OR biscotti/shortbread/any biscuit of your choice)
  • Butter 6 tbsps
  • Dark Chocolate 1 1/3 cups, chopped
  • Powdered sugar 1/2 cup
  • Toasted nuts of your choice (chopped) OR Rum soaked dried fruits and nuts 1 cup (I used rum soaked dried fruits and nuts)
  • Orange zest 1 tsp (optional)

Method for making Chocolate Salami

In bowl, break the biscuits into small pieces. Do not powder them. Add the rum soaked dried fruits and nuts OR chopped nuts of your choice and mix with the broken biscuits. Set aside.

Place the butter in a stainless steel or heat proof bowl and place this bowl over a pot of simmering water (double boiler). Allow the butter to melt. Add the chopped dark chocolate and allow the chocolate to melt. Stir to mix well. Once the chocolate melts, add the powdered sugar and mix well. Turn off flame and allow this mixture to cool a bit.

Add the chopped biscuits and nuts mixture to the butter-chocolate mixture and mix well. Cover the bowl with plastic wrap and place in fridge for 15 mt to 20 mts till it lightly hardens but moldable.

On the work surface, place a layer of cling film/plastic wrap. Place the chocolate biscuit mixture in the center and shape into a log. With the help of the cling film to shape the mixture into a log.

Tightly wrap the log similar to a 'salami' (italian sausage) shape. Twist the ends and tie the ends in a knot. Place in the fridge for at least 3 to 4 hours or overnight.

Once it is set, remove from fridge. Allow to sit at room temperature for 10-15 mts. Unwrap the cling film and dust with powdered sugar. (I did not follow this step).


Chocolate Salami

Chocolate Salami is not a sausage stuffed with chocolate. Sorry if you were looking for it! Instead, this Italian dessert features dark chocolate, cookies, nuts, and a bit of rum mixed together to create a sweet and crunchy perfection. Only 20 minutes of prep and no baking required!

Chocolate salami? What the bloody hell is this? Sweet chocolate mixed with ground beef, pork or whatever and cured in a dark cellar? Ewww. Well, let's not be so categorical. I easily believe that such a sausage exists somewhere in the world and there are people who actually love it, so I don't want to hurt their feelings right now. After all, we are cooking the globe in search for new tastes here, right? But not this time. I can almost hear your sighs of relief through the screen, ha! So what this chocolate salami is after all?

Chocolate salami (salame di cioccolato in Italian) is a dessert popular in Italy and Portugal. It is made from dark chocolate, plain cookies (tea biscuits, digestive cookies, Graham crackers), rum and sometimes nuts or dried fruits. Cookies replicate the fat of a sectioned salami, hence the name. The shape of the dessert looks exactly like a sausage too! It comes handy during parties, when you can trick your guests into thinking that's it's a real deal. Plus it's so easy to make!


Wikipedia says that this dessert became popular across Europe and is absolutely right. Actually, I grew up with this chocolate log because my mom made it numerous times (just without the alcohol) and no, I am neither Italian nor Portuguese! I always thought that it was Russian and that it came to my country from there. Oops. It's amazing how the world works. You can eat something for your whole life without even knowing that the same dish exists on the other side of the world, just with the different name!

By the way, in my country this chocolate salami is called a "Slacker", perhaps because it is so effortless. You can't be too lazy to make a "slacker", right? It would be ridiculous! I guarantee you that everyone can make this delicious dessert. Kitchen is your worst nightmare and you don't even know how to boil and egg? Still doesn't matter because you will nail this one!

The combination of bittersweet dark chocolate, almonds, pistachios and a touch of rum creates an orgasm in your mouth. I would have it every day, if my wife would let me. It's so good.

Chocolate salami can be served with after-dinner liqueurs, cup of coffee or tea. Is your mouth watering already? Just go and make it!


Instructions

This recipe comes together very quickly. Crushing the biscuits or cookies will be the longest part of the recipe.

  1. Crush biscuits or cookies into a bowl.
  2. Add the remaining dry ingredients and mix well.
  3. Mix together the Marsala, melted butter and melted chocolate.
  4. Stir wet ingredients into the dry ingredients.
  5. Place on a doubled sheet of plastic wrap and roll into a log.
  6. Refrigerate overnight.
  7. Slice to serve.

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It's a recipe that brings me good memories of my childhood. My grandmother used to serve this delicious chocolate salami with latte for the snack! It was impossible to resist.

MAIN INGREDIENTS OF THIS RECIPE:

- Chocolate powder, Marie biscuits, margarine, granulated sugar, egg

HOW TO MAKE CHOCOLATE SALAMI:

Break the biscuits into pieces set aside. Whisk the sugar and egg until a creamy mixture. Add the melted margarine, the chocolate powder and the rum and mix until obtain a creamy and homogeneous mixture. Finally, fold the Marie biscuits with a spatula.
Put the chocolate mixture over aluminum foil sheet and wrap in a salami shape (press the chocolate salami to make it compact). Refrigerate about six hours or overnight.
Remove the aluminium foil and serve the chocolate salami sprinkled with powdered sugar.


White Chocolate Salami Recipe

The first step is the processing of the chocolate. Melt 10 oz. of high quality white chocolate and ½ cup butter in a bain-marie or in a microwave. To obtain a smooth cream without lumps, cut pieces of chocolate small enough so that they can melt quickly and evenly once heated. Separately, roughly break 10 oz. of dry biscuits or cookies. You can do it with your hands or even with a blender, but be sure to use a blender for a very short time and at medium to low speed so the biscuits don’t lose their consistency. You can also put the biscuits in a plastic freezer bag and then break them with a rolling pin.

Mix the biscuits and melted chocolate with the butter and add 1/3 cup icing sugar and 5 oz. shelled pistachios. You may only find salted and toasted pistachios in the grocery store, but that's not a problem. They are excellent for this recipe because they contrast perfectly with the sweetness of the white chocolate, further enhancing the chocolatey goodness. Once the mixture is ready, add a little milk (about a cup) to make everything more malleable and pour it in the center of a long sheet of aluminum foil.

Shape the chocolate into a salami, pressing it well with your hands to create a compact and dense consistency. Wrap it in foil and let the salami solidify in the refrigerator for a few hours. To serve, cover it with icing sugar and slice it gently with a sharp knife.


Chocolate Salami? Kinda…

Chocolate salami. Don't cringe – it's named for the shape of the chocolate and not for a cured meat-confection combo.

This no-bake, cookie-studded chocolate dessert is a cherished treat. If you’re preparing this salami-shaped chocolate just for grown-ups, add a dash of rum to the batter. This recipe comes from Milan-based pastry chef Simona Galimberti.

Chocolate Salami Recipe

Ingredients
10 oz. dry cookies
⅔ cup sugar
4-5 Tbsp. bitter cocoa, sifted
2 large eggs
7 oz. unsalted butter
powdered sugar

Break up the dry cookies and place them in a large bowl. Add the sugar and sifted bitter cocoa. Mix the dry ingredients together then mix in the eggs.

Melt 7 oz. unsalted butter, let cool, then pour it into the bowl.

Mix everything with a spatula, then Transfer the mixture to a large sheet of baking paper and shape it into a salami.

Wrap up the “salami” in baking paper, candy wrapper-style, then enclose it in aluminum foil.

Chill the chocolate salami in the freezer for 30 minutes, then refrigerate for a couple of hours.

Remove the wrapping and roll the salami in powdered sugar. Serve in slices.

Note: If sealed tightly in plastic wrap, it will keep for 1-2 days in the refrigerator or 1 month in the freezer. If frozen, let thaw in the fridge before serving.


  • 250g/9oz dark chocolate (minimum 70% cocoa solids)
  • 250g/9oz amaretti (crunchy ones) or rich tea biscuits
  • 100g/3½oz unsalted butter, softened
  • 150g/5½oz caster sugar
  • 3 free-range eggs
  • 2 tbsp amaretto liqueur
  • 2 tbsp cocoa powder
  • 75g/2½oz almonds, roughly chopped
  • 75g/2½oz hazelnuts, roughly chopped
  • 50g/2oz pistachios, roughly chopped
  • 1 tbsp icing sugar, to decorate

In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.

Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.

Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur.

Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too.

When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.

Unroll and slice off two large pieces of cling film, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approximately 30cm/12in long.

Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times. Then put it in the fridge for at least six hours – though preferably overnight – to set.

Now – one it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least six times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of cling film at one end of the salame. Then trim away as much cling film as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.

Dust your hands with a little icing sugar and then rub two tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame.

Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of cling film.

With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.

Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will need to cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.



Comments:

  1. Mashiro

    In this something is. Before I thought otherwise, thank you very much for your help with this question.

  2. Dalar

    How come?

  3. Linddun

    Bravo, your thought will come in handy



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