Chocolate salami

Chocolate salami is a classic, but there are a lot of versions of it and it’s not so easy as it seems. There’s people using cocoa and others melting chocolate, there’s people putting it amaretti biscuits or almonds or hazelnuts and others using only biscuits, there’s people putting in eggs and others that don’t use them… it doesn’t exist a right or a bad recipe, the important thing is to be aware of the consequences of all the variations. In my case I prefer a classic version with dark chocolate, eggs and just biscuits, but a lot of them. This is a chocolate salami soft and crunchy at the same time and not too sweet. I’ve always had positive reactions with it.

Time of cooking

20 minutes

Servings

10

What did I use

A little pot, a wooden spoon, a big glass bowl, a sheet of oven paper, a sheet of aluminum

Ingredients

Oro Saiwa (or similar biscuits): 300 gr

Dark chocolate: 200 gr

Eggs: 2

Rhum: few spoons

How did I do

I put the butter and the chocolate in the pot to melt at low fire, mixing often.

I roughly crushed the biscuits with hands.

I prefer not to crush them too much, to have it crunchy.

I beat eggs and Rhum (from 2 to 4 spoons depending on the taste one wants to obtain).

I added butter and chocolate and mixed well and when I obtained a consistent cream, I added biscuits.

I put the dough vertically on a sheet of oven paper and closed it pressing it well.

I put it in the aluminium, pressed it well and let it stand in the freezer for at least few hours before putting it in the fridge few hours before to serve it.

I cut in slices and decorated , with chocolate topping, icing sugar and cocoa.

Buon appetito!