Chocolate Salami Recipe


The first time I saw a slice of chocolate salami, my heart skipped a beat. Imagine the consistency and richness of a chocolate truffle, but now imagine a whole roll of the stuff, peppered with tiny morsels of all your favorite things: candied ginger, pistachios, almonds, and crispy amaretti cookies�

Chocolate salami is a very easy �no-bake� dessert (a lovely option if you�re not a fan of baking!) It also makes a great DIY gift to offer friends or family during the holiday season. (Wrap it up in kitchen twine to give it an authentic salami look and I can guarantee a few ooh�s and aah�s) 

The salami log can be kept in the fridge for up to 1 week and brought out as needed, cut into slices, and served either as dessert after a meal, or on a tray alongside other holiday cookies.



Chocolate Salami Recipe


Ingredients :
  • 10 oz dark bittersweet or semi-sweet chocolate
  • 1 stick (1/2 cup) salted butter
  • 1/2 cup almonds (can be slivered almonds if you wish)
  • 1/4 cup shelled pistachios
  • 1/4 candied ginger
  • 1/2 cup crushed homemade or store-bought amaretti cookies (or any kind of crispy cookies - not chewy - will do the trick)
  • 1 tbsp fresh grated organic orange rind
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 Tbsp amaretto (or liqueur of choice)
  • 2 Tbsp cocoa powder
  • 2 Tbsp confectioner's sugar (for rolling, if you don't have any, pulse regular sugar in a coffee grinder for 15 to 20 seconds)

Directions :

  1. Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn't touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn't burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
  2. In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. (If you are concerned about eating raw eggs, you can use pasteurized eggs - I use farm fresh eggs and wash the shells well before breaking them). Add the amaretto liqueur to the chocolate mixture and mix well.
  3. If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren't burning.
  4. ...............
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