Salame di cioccolato (chocolate salami) recipe from The Italian Baker

June 26, 2017
Salame di cioccolato chocolate salami

A classic for the festive holidays, but also a great and fun treat for any time of the year. Take it with you on a picnic in the country, or eat it sliced at the end of a meal, with a glass of dessert wine. It is pure comfort food. Not for those on a diet, but I always say that it’s better to have a little healthy homemade treat than lots of store-bought candies! It is an Italian recipe that has become an international one. Feel free to personalize it by adding new ingredients every time! Did I mention that there is no baking involved, and it is also an egg-free recipe?

Recipes by Melissa Forti

Photographs by Danny Bernardini

Read more about The Italian Baker by Melissa Forti here.

Print Recipe

Salame di cioccolato chocolate salami

Serves: Makes 15–20 slices

Ingredients

  • 100g (1/3 cup plus 1½ tablespoons) butter
  • 250g (9oz) dark chocolate, chopped
  • 250g (9oz) digestive biscuits or Graham crackers, roughly crushed
  • 85g (3oz) blanched almonds, roughly chopped
  • 2 tablespoons honey
  • 2 tablespoons good-quality cocoa powder
  • 2 tablespoons rum
  • Icing (confectioner’s) sugar, to finish

Instructions

1

Put the butter and chocolate in a heatproof bowl and microwave until melted.

2

In another bowl, combine the crushed digestive biscuits, almonds, honey, cocoa powder and rum. Stir in the melted chocolate and butter mixture, until completely incorporated.

3

Lay a large piece of baking parchment on the work surface and spoon the mixture on top. Now start working the dough with your hands, shaping it into a log. Once in a rough log shape, wrap the log up in the baking parchment and roll it, using your hands, to set and neaten the shape. Twist the ends of the parchment in opposite directions, as for a candy or sweet.

4

Put the salami [in] the fridge for at least 4 hours to set. Once hardened, unwrap it and dust all over with icing sugar. Cut into slices to serve.

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June 26, 2017 By
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