A beloved Italian no-bake dessert that resembles a salami in shape, but made of chocolate. With crunchy biscuits in a creamy chocolate mixture, it is a festive, simple treat: ideal as a dessert, with coffee or as a sweet snack.
Salame di cioccolato
Salame di cioccolato
Method
01
Chocolate and biscuits
Finely chop the dark chocolate and melt carefully in a bain-marie or in the microwave. Leave to cool slightly (not too hot). Break the biscuits into rough pieces (not to a powder), so that pieces stay visible.
02
Basic cream
Beat the soft butter with the icing sugar to a creamy mixture. Add the cooled chocolate and mix well. Add the eggs one at a time and mix until homogeneous. Stir in the rum (if using) and sift in the cocoa powder. Stir until uniform.
03
Assemble
Gently fold the biscuit crumbs through until every piece is coated. Put the mixture on baking parchment or foil and shape by hand into an elongated roll. Wrap tightly and twist the ends closed like a sweet wrapper.
04
Chill and serve
Put the roll in the fridge for at least 3 hours until firm. Take out of the foil and dust with icing sugar to imitate the 'white patina' of a real salami. Cut into slices and serve.
Tips & notes
Make sure the chocolate isn't too hot when you mix it with the butter, to prevent it splitting. You can leave out the rum or replace it with vanilla extract or orange zest. Do use fresh or pasteurised eggs, as they aren't heated. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the rum with orange zest or vanilla extract for an alcohol-free version, as the tip already says.
- Roll through chopped hazelnuts instead of icing sugar for a crunchier outside.
Contains:
Gluten
Eggs
Milk
| Calories | 424 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 27 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
