Friday, June 21 2024

Chocolate salami is a traditional Italian dessert, particularly popular in north-central regions such as Emilia-Romagna and Tuscany. Despite its name, it contains no meat, but gets its name from its visual resemblance to salami, a meat sausage.

Its origin is uncertain, but it is believed to have originated as a poor man’s dessert, made with simple and readily available ingredients such as dry cookies, butter, and chocolate.


Regional Varieties: In some regions, the recipe may include additional ingredients such as walnuts, hazelnuts, or almonds. In Sicily, for example, a version with added pistachios can be found.

Holiday dessert: Chocolate salami is often prepared during the holidays, particularly at Christmas and Easter, because of its ease of preparation and its ability to be stored for a long time.

International Versions: Chocolate salami has also found popularity outside Italy, with similar versions found in Portugal (Salame de Chocolate), Brazil (Salame de Chocolate), and some regions of Spain.

 

 

SERVINGS:6

INGREDIENTS:

  • 7 oz graham crackers or digestive biscuits
  • 5 oz dark chocolate
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons rum (optional)
  • Powdered sugar for dusting

 

 

METHOD:

Make the crackers:

Crush graham crackers or digestive cookies into small pieces (i live in Italy and i use ORO Saiwa cookies).

You can put them in a plastic bag and crush them with a rolling pin or use a food processor to get a finer texture.

Melt chocolate:

Melt dark chocolate in a heatproof bowl over a pot of boiling water (double boiler) or in the microwave in short intervals, stirring until smooth.

Stir the ingredients together:

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Incorporate the melted chocolate until completely smooth.

If using, add rum and mix well.

Add chopped crackers until evenly distributed.

Shape the sausage:

Transfer the mixture to a sheet of baking paper.

Use the paper to help shape the mixture into a log, similar to a salami.

Wrap the log tightly in baking paper, then wrap it again in aluminum foil.

Refrigerate for at least 2 to 3 hours, or until firm.

Serving:

Once firm, remove the salami from the refrigerator.

Remove it from the parchment paper and aluminum foil and roll it in powdered sugar to give it the appearance of a traditional salami.

Slice and serve.

 

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1 comment

  1. I made this for a gourmet cooking club I belonged to. You should have seen their faces when I said I was going to make Chocolate Salami! I brought TWO with me-wasn’t a crumb left after I told them to try a little bite!!! This is an easy, fabulous dessert to bring, and no one will forget it!

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